Poster Session

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175 KiB

Open AccessAbstract

Stability of Chocolates Enriched with Cocoa Shell during Storage

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Proceedings 2021, 70(1), 3; https://doi.org/10.3390/foods_2020-08534 - 23 Nov 2020

Viewed by 575

Abstract

The stability of chocolate is mainly influenced by cocoa butter re-crystallization during storage, shown through fat bloom (appearance of white layers of cocoa butter on chocolate surface). The aim of this study was to examine the influence of cocoa shell addition on stability [...] Read more.

The stability of chocolate is mainly influenced by cocoa butter re-crystallization during storage, shown through fat bloom (appearance of white layers of cocoa butter on chocolate surface). The aim of this study was to examine the influence of cocoa shell addition on stability of dark and milk chocolate over a one-year storage period. Dark and milk chocolates were produced in a ball mill. Four chocolates were produced, two with the addition of cocoa shell (5% in milk and 15% in dark) and two control chocolates without the addition. The effect of cocoa shell on chocolate stability was examined by determining total color change and whiteness index (calculated from parameters L*, a* and b* determined using chromameter), total polyphenol content (TPC) (using the Folin–Ciocalteau method) and thermo-physical properties (using differential scanning calorimetry). Total color change and whiteness index were lower in chocolates with cocoa shell than in control samples. Over a period of one year, milk and dark chocolate with cocoa shell had lower enthalpy. Total polyphenol content in all chocolates did not change significantly through the storage period, although chocolates with cocoa shell had lower TPC because part of the cocoa liquor was replaced with cocoa shell. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

132 KiB

Open AccessAbstract

Effect of Time and Legume Type on Germination-Induced Proteolysis of Lentils and Faba Beans

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Sara Bautista-Expósito

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Elena Peñas

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Albert Vanderberg

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Juana Frias

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Cristina Martínez-Villaluenga

Proceedings 2021, 70(1), 4; https://doi.org/10.3390/foods_2020-07823 - 10 Nov 2020

Cited by 1 | Viewed by 438

Abstract

Legumes are alternative protein sources that have been successfully used to develop diverse meatless foods. Although these plant-based products have a lower impact on the environment than equivalent animal-based products, they have lower protein digestibility. Germination could be a useful bioprocess to enhance [...] Read more.

Legumes are alternative protein sources that have been successfully used to develop diverse meatless foods. Although these plant-based products have a lower impact on the environment than equivalent animal-based products, they have lower protein digestibility. Germination could be a useful bioprocess to enhance protein digestibility in legumes, although its effect at different times of seedling development has been little studied in lentils and faba beans. This work investigated the effect of germination time (4 and 6 days after full seed imbibition) on the proteins of three types of Canadian lentils (“gray zero tannin”, G; “caviar black”, B; and “red dehulled”, D) and faba beans (“zero vicin/convicin”, F). Germination increased total nitrogen (4–14% increase) and total levels of some amino acids: Asp in all the sprouts studied; Ser, Pro, Ala, Cys, His and Lys in G; and Met and Tyr in B. A concurrent degradation of the 7S and 11S globulin subunits, the accumulation of peptides below 20 kDa and free essential and non-essential amino acids (4- to 6-fold increase) were observed after germination in all the legumes studied. These effects were attributable to the increased protease activity observed after sprouting. Trypsin inhibitory activity was lower in legume sprouts, except for D, where a small increase was detected. Time, legume type and their interaction showed significant effects on the parameters studied. Germination effects were generally more remarkable at longer stages of seedling development. Among the legumes studied, D showed a differential behavior characterized by a faster protein degradation and release of small peptides, probably due to its higher protease activity as indicated by principal component analysis. These results evidence the positive effects of germination on the protein digestibility of different lentil types and faba beans. The protein quality of plant-based foods could be improved through the selection of legume species with higher germination-induced proteolytic rates and optimized germination times. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

136 KiB

Open AccessAbstract

Red Algae as Source of Nutrients with Antioxidant and Antimicrobial Potential

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María. Carpena

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Cristina Caleja

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Paula García-Oliveira

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Carla Pereira

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Marina Sokovic

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Isabel C. F. R. Ferreira

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Jesús Simal-Gandara

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Lillian Barros

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Miguel A. Prieto

Proceedings 2021, 70(1), 5; https://doi.org/10.3390/foods_2020-07646 - 09 Nov 2020

Viewed by 624

Abstract

Seaweeds have been consumed since ancient times in different cultures, especially in Asian regions. Currently, several scientific studies have highlighted the nutritional value of algae as well as their biological properties. The present work was directed towards the determination of the nutritional composition [...] Read more.

Seaweeds have been consumed since ancient times in different cultures, especially in Asian regions. Currently, several scientific studies have highlighted the nutritional value of algae as well as their biological properties. The present work was directed towards the determination of the nutritional composition (ash, protein, fat, carbohydrate content and energy value), the organic acids content, and also the antioxidant and antimicrobial activity of three typical red algae from Galicia: Chondrus crispus, Mastocarpus stellatus and Gigartina pistillata. The nutritional profile was determined by the methods described by AOAC, while organic acids were determined by UPFLC-PDA. The antioxidant activity was assessed using two in vitro assays: TBARS and OxHLIA. At last, antimicrobial activity was tested against two Gram (−), three Gram (+) and three fungus species. The results showed a similar nutritional composition among the three algae, with a low-fat content and a high content of proteins, carbohydrates and energy. Finally, in vitro assays showed significant antioxidant capacity of the three algae and antimicrobial potential against all the tested microorganisms. Thus, the study shows the potential of red algae to be part of the human diet, due to their nutritional content and bioactive properties, acting as antioxidant and antimicrobial agents. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

129 KiB

Open AccessAbstract

Development of Sliced Bread with Better Nutritional Quality: Optimization of Wheat Flour Replacement with Germinated Pseudocereals for Doughs with Better Rheological Properties

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Luz María Paucar-Menacho

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Williams Esteward Castillo-Martinez

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Wilson Daniel Simpalo Lopez

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Lourdes Esquivel-Paredes

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Cristina Villaluenga

Proceedings 2021, 70(1), 12; https://doi.org/10.3390/foods_2020-07806 - 10 Nov 2020

Viewed by 515

Abstract

The incorporation of germinated grains in food formulation is an increasing trend, due to its superior nutritional quality and health-promoting properties as compared to their ungerminated counterparts. The aims of this study were: (1) to improve the nutritional properties of sliced bread by [...] Read more.

The incorporation of germinated grains in food formulation is an increasing trend, due to its superior nutritional quality and health-promoting properties as compared to their ungerminated counterparts. The aims of this study were: (1) to improve the nutritional properties of sliced bread by the replacement of wheat flour (WF) with germinated quinoa (GQF), kiwicha (GKF), and cañihua (GCF) flours; and (2) to optimize composition of flour blends using a Simplex Centroid Mixture Design (SCMD), the desired function methodology and performing the screening of rheological parameters in bread doughs (development time, stability time, resistance to extension, gelatinization temperature, and maximum gelatinization). Bioactive compounds (total phenolic compounds, TPC; gamma-aminobutyric acid, GABA) and antioxidant activity (oxygen radical absorbance capacity, ORAC) of flours from germinated grains was performed. A total of 14 flour blends formulations based on GQF (5–15%), GCF (5–15%), and WF (80–90%) blends or GKF (5–15%), GCF (5–15%), and WF (80–90%) were included in the SCMD to determine the optimal dough that guarantees a sliced bread with technological and sensory quality. TPC, GABA, and ORAC in flours of germinated pseudocereals ranged from 72–134 mg gallic acid equivalents/100 g, 100–217 mg/100 g, and 448–3395 mg trolox equivalents/100 g, respectively. The results indicated that the substitution levels influence the rheological properties of WF doughs (control). Highest desirability values were observed for doughs produced from the following two flour blends: 87.6% (WF), 5% (GKF), and 7.4% (GCF); and 84.6% (WF), 5% (GQF) and 10.4% (GCF). This investigation clearly indicates that germinated pseudocereal grains could be used to produced sliced breads with higher nutritional quality and acceptable technofunctional properties. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

143 KiB

Open AccessAbstract

Edible Halophytes—A Novel Source of Functional Food Ingredients?

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Proceedings 2021, 70(1), 28; https://doi.org/10.3390/foods_2020-07822 - 10 Nov 2020

Cited by 2 | Viewed by 794

Abstract

In recent years, edible halophytes have received more attention due to their ability to tolerate a wide range of salinities. In Australia, halophytes are used in a broad range of applications by Indigenous communities—in traditional cuisine, as livestock feed, and for soil bioremediation. [...] Read more.

In recent years, edible halophytes have received more attention due to their ability to tolerate a wide range of salinities. In Australia, halophytes are used in a broad range of applications by Indigenous communities—in traditional cuisine, as livestock feed, and for soil bioremediation. However, very limited scientific information is available on the nutritional profiles and potential bioactivity of halophyte species. Therefore, the present study assessed the nutrient and phytochemical composition of Australian-grown Seapurslane (SP) (Sesuvium portulacastrum), Old Man Saltbush (SB) (Atriplex nummularia), and Seablite (SBL) (Suaeda arbusculoides) to better understand their nutritional value and potential bioactivity. SB and SP contained more (p < 0.05) fibre than commercial Australian baby spinach (same plant family) which was used as a reference (41.5 vs. 40.4 vs. 33.4 g/100 g dry weight (DW)). Furthermore, these plants can be considered as valuable sources of essential minerals (Ca, Fe, Mg and Na) and trace elements; specifically, SBL had the highest content of Ca and Fe. SB had the highest protein (20.1 g/100 g DW) and fat (2.7 g/100 g DW) content compared to the other studied halophytes. The fatty acid profile consisted mainly of palmitic, stearic, oleic, linoleic, and α-linolenic acids. A strong antioxidant capacity (total phenolic content and DPPH radical scavenging capacity) indicated that (poly) phenolic compounds are most likely the predominant phytochemicals in this species. These initial results are promising and suggest that Australian indigenous edible halophytes may have the potential to be utilized as functional food ingredients. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

158 KiB

Open AccessExtended Abstract

Phenolic Profile of Fruit Industry Byproducts Determined by LC–DAD–MS/MS

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Letricia Barbosa-Pereira

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Ana Rodriguez-Bernaldo de Quirós

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Raquel Sendón

Proceedings 2021, 70(1), 31; https://doi.org/10.3390/foods_2020-07821 - 10 Nov 2020

Viewed by 522

Abstract

The bioconversion of fruit by-products into new functional and clean label ingredients/additives represents a sustainable approach with great potential for application in the food sector [...] Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

140 KiB

Open AccessAbstract

Antioxidant Properties of White Sesame (Sesamum indicum L.) Flour on Human Liver Cells In Vitro

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Maria Eugenia Sabatino

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Agustín Lucini Mas

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Martin Gustavo Theumer

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Marcela Martinez

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Daniel Wundelin

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Maria Verónica Baroni

Proceedings 2021, 70(1), 39; https://doi.org/10.3390/foods_2020-07620 - 09 Nov 2020

Viewed by 493

Abstract

White sesame (Sesamum indicum L.) flour, an edible residue resulting from seed oil extraction, may become a novel alternative of healthy products due to its high polyphenols content—compounds with many beneficial effects for human health. In the present study, the antioxidant properties [...] Read more.

White sesame (Sesamum indicum L.) flour, an edible residue resulting from seed oil extraction, may become a novel alternative of healthy products due to its high polyphenols content—compounds with many beneficial effects for human health. In the present study, the antioxidant properties of sesame flour were characterized in human cells in vitro. The hepatic cell line HepG2 was treated for 24 h with degreased sesame flour extracts or pinoresinol—one of the main polyphenols of this flour. Then oxidative stress was induced by H2O2 exposure. Cell viability and reactive oxygen species amount were measured by flow cytometry. Antioxidant enzyme activity of glutathione peroxidase (GPx), reductase (GR) and catalase (CAT) were determined by spectrophotometry. Results showed that pinoresinol decreased H2O2 oxidative effects by up to a 40%, increasing CAT and GR activity without compromising cellular viability. The largest dose of sesame flour extracts decreased H2O2 stress induction by up to 46%, but increased cell death levels. Additionally, sesame flour raised CAT and GPx activity by 100%. These findings suggest that sesame flour has antioxidant properties through antioxidant enzyme activity modulation. Since pinoresinol is one of the major polyphenols of sesame flour, this industrial residue might be a potential source for functional foods with health benefits. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

153 KiB

Open AccessExtended Abstract

The Impact of Galactooligosaccharides on the Bioavailability of Sterols: A Randomized, Crossover, Double-Blind Clinical Trial

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Virginia Blanco-Morales

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Ramona de los Ángeles Silvestre

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Amparo Alegría

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Guadalupe Garcia-Llatas

Proceedings 2021, 70(1), 40; https://doi.org/10.3390/foods_2020-07808 - 10 Nov 2020

Viewed by 434

Abstract

The hypocholesterolemic effect of milk-based fruit beverages enriched with plant
sterols (PS) has previously been demonstrated, obtaining a beneficial effect on the serum
inflammatory status as well [1]. [...] Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

159 KiB

Open AccessExtended Abstract

The Influence of Galactooligosaccharide Addition to a Plant Sterol-Enriched Beverage upon Plant Sterol Colonic Metabolization: A Clinical Trial

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Virginia Blanco-Morales

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Amparo Alegría

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Guadalupe Garcia-Llatas

Proceedings 2021, 70(1), 42; https://doi.org/10.3390/foods_2020-07809 - 10 Nov 2020

Viewed by 409

Abstract

The consumption of milk-based fruit beverages enriched with plant sterols (PSs) has previously showed a cholesterol-lowering effect in postmenopausal women [1]. [...] Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

150 KiB

Open AccessAbstract

Phytochemical Profiles and Potential Health Benefits of Helicteres hirsuta Lour.

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Hong Ngoc Thuy Pham

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Quan Van Vuong

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Michael C. Bowyer

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Christopher J. Scarlett

Proceedings 2021, 70(1), 43; https://doi.org/10.3390/foods_2020-07804 - 10 Nov 2020

Viewed by 1120

Abstract

Helicteres hirsuta Lour. (H. hirsuta) has been traditionally used as a folk medicine for treating a range of common diseases. It has been used in furuncle treatment, pain relief, dysentery, measles, flu, antimalaria and antiobesity treatments in some Asian countries, revealing [...] Read more.

Helicteres hirsuta Lour. (H. hirsuta) has been traditionally used as a folk medicine for treating a range of common diseases. It has been used in furuncle treatment, pain relief, dysentery, measles, flu, antimalaria and antiobesity treatments in some Asian countries, revealing that this plant material contains important bioactive compounds which are linked with health benefits and/or can act as therapeutic agents. Hence, many attempts have been made to isolate and identify the key bioactive compounds present in H. hirsuta and conduct in vitro tests to investigate their biological activities. We recently revealed that H. hirsuta leaf has a high total phenolic content (TPC: 192.6 mg gallic acid equivalents (GAE)/g) and total flavonoid content (TFC: 215.2 mg catechin equivalents (CE)/g). The stem of H. hirsuta also had high contents of TPC and TFC (212.6 mg GAE/g and 280.1 mg CE/g, respectively). The results also revealed that phenolic compounds from this plant had a strong positive correlation with antioxidant capacity including DPPH, ABTS radical scavenging activity and ferric reducing antioxidant power (R² range of 0.78 and 0.99), which are known to link with diverse bioactivities including antioxidant, antimicrobial, anticancer, antiobesity and antidiabetic effects. Additionally, H. hirsuta leaf and stem were found to contain high levels of saponins (808.0 and 347.5 mg escin equivalents/g, respectively), that were determined using colorimetric assay. Several individual compounds have been identified in the extracts of H. hirsuta, including rutin, methyl caffeate, 5,8-dihydroxy-7,4-dimethoxyflavone, isoscutellarein 4-methyl ether 8-O--d-glucopyranoside, 4,4-sulfinylbis(2(tert-butyl)-5-methylphenol), 7-O-methylisoscutellarein, 7,4-di-O-methylisoscutellarein, six lignans (pinoresinol, medioresinol, syringaresinol, boehmenan, boehmenan H and trans-dihydrodiconiferyl alcohol), betulinic acid, 3-O-trans-caffeoylbetulinic acid, 3-benzoylbetulinic acid, betulinic acid methyl ester, lupeol, 3β-O-acetylbetulinic acid, simiarenol, stigmasterol and β-sitosterol. The derived extracts and isolated compounds from this plant have been shown to inhibit the growth of various cancer cell lines in vitro and offer a promising source of active compounds against other health problems including obesity, diabetes and malaria. Further studies on the mechanisms of bioactive compounds from this plant are suggested to elucidate their mechanisms of action for health benefits. In addition, more in vivo tests associated with clinical trials are also needed to validate and confirm their effects for further development of nutraceutical and pharmaceutical products from this plant material. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

1 pages, 150 KiB

Open AccessAbstract

Effects of Fruit Maturity on Physicochemical Properties, Sugar Accumulation and Antioxidant Capacity of Wild Harvested Kakadu Plum (Terminalia ferdinandiana)

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Proceedings 2021, 70(1), 48; https://doi.org/10.3390/foods_2020-07819 - 10 Nov 2020

Cited by 1 | Viewed by 905

Abstract

Terminalia ferdinandiana (Kakadu plum), belonging to the family Combretaceae, is endemic to Australia and has a long history of traditional medicinal applications and food cuisine by the Australian Indigenous people. This study investigated the effects of maturity stages on the morphology, physicochemical parameters [...] Read more.

Terminalia ferdinandiana (Kakadu plum), belonging to the family Combretaceae, is endemic to Australia and has a long history of traditional medicinal applications and food cuisine by the Australian Indigenous people. This study investigated the effects of maturity stages on the morphology, physicochemical parameters (total soluble solids (TSS), total acid content (TAC), and pH), soluble sugar profile and antioxidant capacity of Kakadu plum (KP) fruits that were wild harvested from different trees and classified into four different maturity stages (immature to mature). TSS and TAC were determined by standard assays/procedures, main sugars by UHPLC–MS/MS and antioxidant capacity (total phenolic content (TPC) and DPPH free radical scavenging capacity) by spectrophotometry. The results showed that soluble sugars (glucose, sucrose and fructose) ranging from 1.3 to 17.7% dry weight (DW), TSS (17.0–52.7% DW) and TAC (1.3–6.7% DW) increased with maturity. However, antioxidant capacity (TPC in the range of 7.4–21.9% DW and DPPH free radical scavenging capacity from 22 to 76% inhibition at the extract concentration of 20 g·L⁻¹) did not follow the same trend as the one observed for soluble sugars, TSS and TAC. These differences were associated with the tree-to-tree variability as a consequence of the wild harvest condition. This study provides important information to both the KP industry and Indigenous enterprises regarding the selection of the appropriate maturity stage to harvest KP fruit to target for different markets (e.g., low-sugar vs. high-sugar fruit). Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

117 KiB

Open AccessAbstract

Drying of Grape Pomace by Conventional and Intermittent Processes: Mathematical Modeling and Effect on the Phenolic Content and Antioxidant Activity

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Proceedings 2021, 70(1), 96; https://doi.org/10.3390/foods_2020-08010 - 12 Nov 2020

Viewed by 795

Abstract

During wine production, a large amount of waste (grape pomace) is generated, corresponding to about 31.7 kg per 100 L produced. This material is considered a rich source of bioactive compounds and therefore is of interest to several industries. However, grape pomace is [...] Read more.

During wine production, a large amount of waste (grape pomace) is generated, corresponding to about 31.7 kg per 100 L produced. This material is considered a rich source of bioactive compounds and therefore is of interest to several industries. However, grape pomace is susceptible to microbial degradation due to its high moisture content; thus, drying is frequently considered to be an essential process for grape pomace conservation and stabilization. Drying allows for a better conservation, easier storage due to the lower volume and improves product stability. However, drying conditions such as temperature and time may affect grape pomace bioactive potential. As drying requires a high energy consumption, an alternative for reducing the energy costs is the use of intermittent operation—i.e., operating with transient inputs of air conditions, such as the supply temperature. Intermittent drying, in addition to promoting lower energy consumption, also enables less damage to heat-sensitive materials. Thus, in the present work modeling of the drying process of grape skins from red wine grape pomace was performed at temperatures of 40, 55 and 70 °C, for drying in both the conventional and in the intermittent modes with tempering periods of 5 and 10 min. Moreover, total phenolic compounds, total flavonoids and antioxidant activity (DPPH and reducing power assays) were determined by spectrophotometric methods before and after the drying process at the proposed conditions. Modeling results for conventional operation showed that, among the eight models tested for the conventional drying, the one that best suited the experimental data was the approximation of diffusion model. For the intermittent drying operation, equations were deduced based on mass and energy balance that led to a fit with a maximum global deviation of 10% in comparison to experimental data. After extracting the same amount of sample (fresh and after different drying processes) with hydroethanolic solution (80%, v/v), results expressed in dry basis of grape pomace samples showed that conventional drying had the highest impact on lowering the content of bioactive compounds and antioxidant activity. Among the drying conditions assayed, the one that allowed the highest amounts of bioactive compounds to be maintained was the 5 min tempering period performed at 40 °C, corresponding to losses of 20.6% and 14.5% for total phenolic compounds and total flavonoids, respectively, when compared to the grape pomace sample before drying (162 mg gallic acid equivalents/g pomace, dry weight and 82 mg catechin equivalents/g pomace, d.w.). The present work showed that intermittent drying can provide grape pomace samples with higher contents of bioactive compounds and higher antioxidant activity when compared to conventional drying performed at the same temperature. Moreover, it provided information regarding the application of mathematical modeling to grape pomace drying, showing that these models can be applied to drying optimization studies. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

159 KiB

Open AccessExtended Abstract

Recovery of Phenolic Compounds from Edible Algae Using High Hydrostatic Pressure: An Optimization Approach

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Antía G. Pereira

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María Carpena

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Paula García-Oliveira

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Cecilia Jiménez-López

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Catarina Lourenço-Lopes

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, Isabel C.F.R. Ferreira,

Miguel A. Prieto

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Jesus Simal-Gandara

Proceedings 2021, 70(1), 110; https://doi.org/10.3390/foods_2020-07824 - 10 Nov 2020

Cited by 1 | Viewed by 493

Abstract

Algae are not only of high ecological, but also of great economic importance [...] Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

Research

Jump to: Poster Session

617 KiB

Open AccessProceeding Paper

Comparative ANN-TLBO and RSM Optimisation Approach for Bioactive Potential of Microwave Convective Dried Mango (Mangifera indica)

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Proceedings 2021, 70(1), 1; https://doi.org/10.3390/foods_2020-07608 - 09 Nov 2020

Viewed by 516

Abstract

The mango (Mangifera indica) is a rich source of antioxidants like phenolic acids and flavonoids. Polyphenol oxidase (PPO) and polyphenol peroxidase (POD) enzymes oxidize mono and diphenols, and thus the antioxidant potential diminishes. For cost-effective and sustainable preservation of this sub-tropical [...] Read more.

The mango (Mangifera indica) is a rich source of antioxidants like phenolic acids and flavonoids. Polyphenol oxidase (PPO) and polyphenol peroxidase (POD) enzymes oxidize mono and diphenols, and thus the antioxidant potential diminishes. For cost-effective and sustainable preservation of this sub-tropical climacteric fruit, microwave convective dehydration is a prospective choice. Drying operations deactivate PPO and POD. Microwave convective drying was done at 100–300 W of power in a temperature range of 40–80 °C, with a total soluble solid content of 20–30 °B and a puree load of 0.4–0.6 g/cm² to investigate the effect of the process parameters on the total phenolic content (TPC) of the final product. Response surface methodology (RSM) was employed to optimize the TPC value. Furthermore, an artificial neural network (ANN) with the back propagation-feed forward modeling approach was adopted for the experimental results obtained, teaching–learning-based optimization (TLBO) was then employed to acquire the optimized drying condition for samples with the maximum TPC value. The optimized process conditions obtained from both methods were virtually compatible. From RSM analysis, the maximum TPC value of 13.36 mg GAE/100 g was observed at a 170.27 W power level, 57.84 °C oven temperature, 0.60 g/cm² of puree load and 29.05 °B total soluble solid content, whereas from the ANN-TLBO technique, 14.29 mg GAE/100 g of TPC was attained for the following combination of drying parameters: 175.08 W, 57.15 °C, 0.60 g/cm² and 29.25 °B. The ANN-TLBO approach predicted a more optimized result (TPC value) in comparison with the RSM method. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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774 KiB

Open AccessProceeding Paper

Development of Microencapsulation Method of Gamma-Decalactone

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Proceedings 2021, 70(1), 2; https://doi.org/10.3390/foods_2020-07660 - 09 Nov 2020

Cited by 1 | Viewed by 504

Abstract

Microencapsulation is a technique that is increasingly used to encapsulate fragrances. It offers a valuable method to protect aromas against degradation in technological processes and during storage, which extends the usefulness of the aroma in the production and processing of food products. The [...] Read more.

Microencapsulation is a technique that is increasingly used to encapsulate fragrances. It offers a valuable method to protect aromas against degradation in technological processes and during storage, which extends the usefulness of the aroma in the production and processing of food products. The aim of this research was to develop a microencapsulation method of gamma-decalactone, a cyclic ester with the scent of peach, which is used as a food additive. The carrier used for microencapsulation was an emulsion consisting of rapeseed oil, maltodextrin and gum Arabic. In this work, optimization of the carrier composition was performed in order to obtain a stable emulsion. The effect of inlet air temperature (80 °C, 180 °C) during spray drying on the powder quality parameters was then analyzed. In the final stage, the gamma-decalactone content in the obtained powders was evaluated. The results showed that emulsions based on colza oil and gum Arabic are a good carrier for the microencapsulation of gamma-decalactone. The use of high pressure during homogenization results in better fragmentation and homogenization of the emulsion. Drying at a higher inlet air temperature (180 °C) contributes to a more efficient microencapsulation process in that more aroma is encapsulated inside the capsules with less adhering to their surface. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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478 KiB

Open AccessProceeding Paper

Effect of Heat Treatment on Smoothie Quality by Response Surface Methodology

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Margarida Moldão-Martins

Proceedings 2021, 70(1), 6; https://doi.org/10.3390/foods_2020-07626 - 09 Nov 2020

Viewed by 732

Abstract

Smoothies are a popular and convenient way for to consume bioactive compounds from fruits and vegetables such as total phenolics, carotenoids and flavonoids, with the preservation treatment being an important action to guarantee the safety and extension of shelf-life. The main goal of [...] Read more.

Smoothies are a popular and convenient way for to consume bioactive compounds from fruits and vegetables such as total phenolics, carotenoids and flavonoids, with the preservation treatment being an important action to guarantee the safety and extension of shelf-life. The main goal of this study was to evaluate the impact of heat treatment (HT) on smoothie prepared with “Fuji “apple (41%), pineapple (31%), cabbage (8%), pumpkin (10%) and banana (10%), by response surface methodology (RSM), where the temperature (70–100 °C) and treatment time (0.5–10.5 min), were the dependent variables. After optimization of HT conditions, a validation assay was performed to guarantee the minimal changes on color and reduction of 90% of polyphenoloxidase enzyme (PPO). Antioxidant activity (Ferric reducing antioxidant power assay (FRAP), DPPH, ABTS), total phenolics content (TPC), pH and solids soluble content were also analyzed. Predicted models of color parameters (L*, a*, ºh) and PPO enzymatic activity were found to be significant (p < 0.05) with regression coefficients (R²) of 0.84, 0.86, 0.92 and 0.97, respectively. From the RSM-generated model, the HT conditions that ensure a minimal green loss of smoothie and inactivation of PPO enzyme was at 85 °C over 7 min. In the validation study, these conditions were tested and proved to be sufficient to achieve the main goals. In the heat-treated smoothie, increases in TPC (10%) and antioxidant capacity (ABTS: 50%, DPPH: 17%, FRAP: 13%) were attained. This study demonstrated that RSM was efficient to select the optimal conditions of HT and improve the important quality properties that influence the product quality and the potential consumer’s health (TPC and antioxidant capacity). Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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254 KiB

Open AccessProceeding Paper

Emerging Nanomaterial Applications for Food Packaging and Preservation: Safety Issues and Risk Assessment

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Sofia Agriopoulou

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Eygenia Stamatelopoulou

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Vasiliki Skiada

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Panagiotis Tsarouhas

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Theodoros Varzakas

Proceedings 2021, 70(1), 7; https://doi.org/10.3390/foods_2020-07747 - 10 Nov 2020

Cited by 2 | Viewed by 1072

Abstract

The contribution of nanomaterials to the development of food packaging systems has been enormous in last years. Nanomaterial is defined as material having one or more dimensions in the range of 1–100 nm. Nano-sized materials change their optical, magnetic, electrical, and other properties, [...] Read more.

The contribution of nanomaterials to the development of food packaging systems has been enormous in last years. Nanomaterial is defined as material having one or more dimensions in the range of 1–100 nm. Nano-sized materials change their optical, magnetic, electrical, and other properties, and for this reason are widely used in food packaging. Nanoparticles (NPs), nanocomposites (NCs), nanoclays (NCs), nanoemulsions (NEs), nanosensors (NSs), and nanostructures (NSTs) are some of the important nanomaterials that have been used in food packaging and preservation. Nanomaterials can offer solutions in food packaging and preservation through active and smart packaging, edible coatings, and the development of a wide range of capable nanosystems. Therefore, nanomaterials can be considered as important tools and efficient options for controlling, limiting, and improving safety parameters and food quality that are highly desirable in food technology. Innovative nanomaterials even achieve real-time food quality monitoring, providing an efficient option in food preservation applications. The toxicological risk posed by the use of nanomaterials in food packaging, particularly the case of edible nano-packaging, is significantly linked to the migration phenomenon as well as the occurrence of toxic effects on the exposed human body. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

231 KiB

Open AccessProceeding Paper

Comparing the Antimicrobial Actions of Greek Honeys from the Island of Lemnos and Manuka Honey from New Zealand against Clinically Important Bacteria

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Maria Gkoutzouvelidou

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Georgios Panos

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Maria Nefertiti Xanthou

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Alexandros Papachristoforou

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Efstathios Giaouris

Proceedings 2021, 70(1), 8; https://doi.org/10.3390/foods_2020-07716 - 10 Nov 2020

Cited by 1 | Viewed by 933

Abstract

Honey is a natural food that has a long history as a traditional medicine because of its many biological characteristics, including antimicrobial, antioxidant, anti-tumor and anti-inflammatory properties. In this study, the antimicrobial actions of eight different honeys from Lemnos island (north-eastern Greece) plus [...] Read more.

Honey is a natural food that has a long history as a traditional medicine because of its many biological characteristics, including antimicrobial, antioxidant, anti-tumor and anti-inflammatory properties. In this study, the antimicrobial actions of eight different honeys from Lemnos island (north-eastern Greece) plus manuka honey (from New Zealand, UMF 30+, licensed in many countries as topical medical preparation) were evaluated against ten clinically relevant bacteria, including five Gram-positive (Staphylococcus aureus, S. epidermidis, Enterococcus faecalis, Listeria monocytogenes and Bacillus cereus) and five Gram-negative (Salmonella enterica serovars Enteritidis and Typhimurium, Escherichia coli O157:H7, Vibrio parahaemolyticus and Pseudomonas aeruginosa). To achieve this, an agar-well diffusion assay measured the diameter of inhibition zones (mm) of two selected concentrations for each honey (25 and 12.5% v/v). The minimum inhibitory and bactericidal concentrations (MIC and MBC) of each sample were also calculated and compared against two representative bacterial species (S. Typhimurium and S. aureus) using microdilution and agar spot methods, respectively. The pH, water activity, and pollen-grain content of each honey were also determined. Results revealed that all the Lemnos honeys presented antibacterial action, which for some samples was superior to that of manuka, highlighting their potential for exploitation as natural antimicrobial systems for use in foods and medicine. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

355 KiB

Open AccessProceeding Paper

Valorization of Kiwi by-Products for the Recovery of Bioactive Compounds: Circular Economy Model

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Franklin Chamorro

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María Carpena

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Bernabé Nuñez-Estevez

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Miguel A. Prieto

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Jesus Simal-Gandara

Proceedings 2021, 70(1), 9; https://doi.org/10.3390/foods_2020-07647 - 09 Nov 2020

Cited by 2 | Viewed by 1523

Abstract

Currently, agricultural production generates large amounts of organic waste, both from the maintenance of farms and crops, and from the industrialization of the product. Generally, these wastes are accumulated in landfills or burned, sometimes causing environmental problems. However, many scientific studies suggest that [...] Read more.

Currently, agricultural production generates large amounts of organic waste, both from the maintenance of farms and crops, and from the industrialization of the product. Generally, these wastes are accumulated in landfills or burned, sometimes causing environmental problems. However, many scientific studies suggest that these residues are rich in bioactive compounds, so these matrices could be revalued for their use in food, cosmetic, or pharmaceutical industries. In this way, the circular and sustainable economy is favored, while obtaining products with high added value. In this case, this approach is applied to the residues generated from kiwi production, since numerous studies have shown the high content of kiwi in bioactive compounds of interest, such as phenolic compounds, vitamins, and carotenoids. These compounds have been reported for their antioxidant, anti-inflammatory, and antimicrobial activities, among other beneficial properties for health such as its use as prebiotic. Therefore, this article reviews the potential of residues derived from industrial processing and agricultural maintenance of kiwi as promising matrices for the development of new nutraceutical, cosmetic, or pharmacological products, obtaining, at the same time, economic returns and a reduction of the environmental impact of this industry, attaching it to the perspective of the circular economy. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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400 KiB

Open AccessProceeding Paper

Exhausted Olive Pomace Phenolic-Rich Extracts Obtention: A First Step for a Biorefinery Scheme Proposal

by

Irene Gómez-Cruz

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Inmaculada Romero

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María del Mar Contreras

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Carmen Padilla-Rascón

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Florbela Carvalheiro

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Luis C. Duarte

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Luisa B. Roseiro

Proceedings 2021, 70(1), 10; https://doi.org/10.3390/foods_2020-07612 - 09 Nov 2020

Cited by 2 | Viewed by 831

Abstract

The exhausted olive pomace (EOP) is the main residue generated year-round after the extraction of the residual oil contained in the olive pomace. Due to its chemical composition, EOP is an interesting bioresource for the production of bioenergy and high added-value products. Therefore, [...] Read more.

The exhausted olive pomace (EOP) is the main residue generated year-round after the extraction of the residual oil contained in the olive pomace. Due to its chemical composition, EOP is an interesting bioresource for the production of bioenergy and high added-value products. Therefore, the purpose of this study was to evaluate the extraction of antioxidants from EOP using sequential ultrasound-assisted extraction (UAE) and maceration with constant stirring. Water and 70% acetone were used as solvents. The total phenolic content was determined by the Folin–Ciocalteu method, the antioxidant capacity was investigated and the phenolic extracts were also characterized. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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311 KiB

Open AccessProceeding Paper

Milk Microbiota: A Source of Antimicrobial-Producing Bacteria with Potential Application in Food Safety

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Proceedings 2021, 70(1), 11; https://doi.org/10.3390/foods_2020-07720 - 10 Nov 2020

Cited by 1 | Viewed by 613

Abstract

Antimicrobial and biocide resistance is a major public health problem today. Therefore, one of the main scientific challenges nowadays is the search for alternatives to these substances. One of these potential alternatives are the bacteriocins. Microbiota are a potential source of bacteriocin-producing bacteria [...] Read more.

Antimicrobial and biocide resistance is a major public health problem today. Therefore, one of the main scientific challenges nowadays is the search for alternatives to these substances. One of these potential alternatives are the bacteriocins. Microbiota are a potential source of bacteriocin-producing bacteria that need to be studied. In this study, a total of 40 samples of human milk and 10 samples of cow milk were collected from healthy individuals and stored at −20 °C until use. Colonies isolated from these samples that showed antimicrobial activity against Lactobacillus delbrueckii ssp. bulgaricus in the overlaid assays were selected. Well diffusion assays were carried out with the cell-free supernatant (CFS) from these colonies neutralized to pH and inhibition zones were recorded. The activity against eight common bacterial pathogens was evaluated. A total of 32 colonies with potential antimicrobial activity were isolated. The neutralized CFS of 10 strains showed antimicrobial activity against at least one pathogen tested in the well diffusion assays. Eight of the 10 CFS inhibited the growth of Staphylococcus aureus. These CFS also showed activity against Staphylococcus epidermidis, Streptococcus agalactiae, Pseudomonas aeruginosa , L. monocytogenes, Clostridium perfringens and Clostridioides difficile. The next steps of the research will be 16s rRNA sequencing to identify the species of isolates and mass spectrometry to determine the antimicrobial product produced by isolation. Finally, this study demonstrated that milk microbiota are a potential source of new producing bacteriocin bacteria that can be used in the formulation of new food products. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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313 KiB

Open AccessProceeding Paper

Postharvest Storage of Reddish-Purple Sweetcorn: Changes in Anthocyanin, Starch and Sugar Content during Ambient and Refrigerated Storage

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Hung T. Hong

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Tim J. O’Hare

Proceedings 2021, 70(1), 13; https://doi.org/10.3390/foods_2020-07728 - 10 Nov 2020

Viewed by 445

Abstract

Reddish-purple sweetcorn has recently been developed by our laboratory through the inclusion of an active anthocyanin biosynthesis pathway in white sweetcorn. Anthocyanin is not only responsible for the reddish-purple colour of the kernels, but has also been associated with a number of health [...] Read more.

Reddish-purple sweetcorn has recently been developed by our laboratory through the inclusion of an active anthocyanin biosynthesis pathway in white sweetcorn. Anthocyanin is not only responsible for the reddish-purple colour of the kernels, but has also been associated with a number of health benefits. As this product is novel, there is currently no information on changes in anthocyanin, starch or sugar concentration during postharvest storage. The current study reports the effect of a common domestic storage temperature on these key quality characteristics of reddish-purple sweetcorn over a two-week period. Storage of reddish-purple sweetcorn for 14 days at 23 °C significantly increased (p < 0.05) kernel anthocyanin concentration in half of the cobs from 36.4 mg/100 g at day 0 to 62.8 mg/100 g fresh weight (FW), and concurrently decreased sugar from 116.6 mg/g to 27.0 mg/g FW. By contrast, at 4 °C, no significant change in anthocyanin was observed, and the rate of decline in sugar concentration was significantly reduced, declining 20% after 14 days. Although storage at ambient temperature appears to be able to induce a significant increase in anthocyanin concentration, this would have to be manipulated carefully so as not to cause a decline in sugars that would significantly affect sweetness, an important attribute of sweetcorn. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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231 KiB

Open AccessProceeding Paper

Quality Assessment of Avocado Pulp Oils during Storage

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Magdalena Wirkowska-Wojdyła

Proceedings 2021, 70(1), 14; https://doi.org/10.3390/foods_2020-07694 - 09 Nov 2020

Viewed by 693

Abstract

Recently, consumers’ awareness is becoming a crucial aspect driving the food industry to develop new products with high nutritional value. The oil industry explores the use of less well-known plant materials such as avocado fruit which is a rich source of bioactive compounds. [...] Read more.

Recently, consumers’ awareness is becoming a crucial aspect driving the food industry to develop new products with high nutritional value. The oil industry explores the use of less well-known plant materials such as avocado fruit which is a rich source of bioactive compounds. The objective of this study was to assess the quality and oxidative stability of avocado pulp oils during a 2-month storage period. Two avocado varieties, Hass and Reed, were selected and oil extraction was performed with the use of hexane. The extent of oxidative deterioration and oil stability were tested by measuring the acid value and peroxide value. The PDSC method was applied to evaluate the oxidative induction time. The composition of fatty acids and their distribution in internal (sn-2) and external (sn-1 and sn-3) positions in triacylglycerols were also analyzed. The acid value and the peroxide value of fresh extracted avocado oils reached approximately 0.6 mg KOH g⁻¹ fat and 5 meq O2 kg⁻¹ fat, respectively. Generally, during avocado oil storage both the acid values and the peroxide values were in accordance with Codex Alimentarius requirements (the limit for acid value is 4 mg KOH g⁻¹, while for peroxide value it is 15 meq O2 kg⁻¹). The Hass avocado pulp oil was characterized by a higher value of the oxidative induction time, about 111 min, compared to the oil extracted from Reed avocado pulp (61 min). The GC analysis revealed that avocado pulp oil could be considered a source of monounsaturated fatty acids. The dominant fatty acid found in this group was oleic acid with a percentage share of above 60%. In accordance with the results of fatty acids distribution in triacylglycerol molecules, the main fatty acids in the sn-2 position were linoleic acid and oleic acid and their percentage share in this item was up to 59% and 34%, respectively. It was also noticed that after a 2-month storage period, the acid value and the peroxide value increased about 7-fold and 2-fold, the oxidative induction time decreased about 2-fold and the percentage shares of fatty acid groups changed. In conclusion, the results obtained in this research indicate that storage period has a significant impact on avocado pulp oil quality. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

486 KiB

Open AccessProceeding Paper

Effect of Resistant Maltodextrin on Bioactive Compounds of Pasteurized Orange Juice

by

Elías Arilla

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Javier Martínez-Monzó

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Purificación García-Segovia

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Marta Igual

Proceedings 2021, 70(1), 15; https://doi.org/10.3390/foods_2020-07689 - 09 Nov 2020

Viewed by 635

Abstract

Resistant maltodextrin (RMD) is a water-soluble fermentable functional fiber. RMD is a satiating prebiotic, a reducer of glucose and triglycerides in the blood and a promoter of good gut health. It is being incorporated into food is more and more frequently. Therefore, it [...] Read more.

Resistant maltodextrin (RMD) is a water-soluble fermentable functional fiber. RMD is a satiating prebiotic, a reducer of glucose and triglycerides in the blood and a promoter of good gut health. It is being incorporated into food is more and more frequently. Therefore, it is necessary to study its possible effects on intrinsic bioactive compounds of food. The aim of this work was to evaluate the effect of RMD addition on the bioactive compounds of pasteurized orange juice with or without pulp. RMD was added in different concentrations: 0 (control sample), 2.5, 5 and 7.5%. This way, for a finished drink portion of 200 mL, 5, 10 or 15 g of RDM would be ingested, respectively; enough to display its prebiotic effect. Ascorbic acid and vitamin C were analyzed by HPLC, whereas total phenols, total carotenoids and antioxidant capacity were measured by spectrophotometry. Orange juice with pulp presented higher values of bioactive compounds and antioxidant capacity than orange juice without pulp. The addition of RMD before the juice pasteurization process protected phenols and carotenoids of the juice. The content of total phenols, total carotenoids, ascorbic acid and vitamin C after pasteurization were higher in samples with RMD, as was antioxidant capacity. Moreover, a higher protective effect of RMD was observed when its concentration in orange juice was higher. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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691 KiB

Open AccessProceeding Paper

Microbiological and Physicochemical Assessment of Artisanally Produced “Alheira” Fermented Sausages in Northern Portugal

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Sara Coelho-Fernandes

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Ursula Gonzales-Barron

Proceedings 2021, 70(1), 16; https://doi.org/10.3390/foods_2020-07627 - 09 Nov 2020

Cited by 2 | Viewed by 940

Abstract

Alheira is a traditional non-ready-to-eat sausage produced mainly in northern Portugal. The objective of this study was to evaluate the associations between some relevant physicochemical and microbiological attributes of alheiras produced by different regional producers. Finished products from 8 regional factories amounting to [...] Read more.

Alheira is a traditional non-ready-to-eat sausage produced mainly in northern Portugal. The objective of this study was to evaluate the associations between some relevant physicochemical and microbiological attributes of alheiras produced by different regional producers. Finished products from 8 regional factories amounting to 40 samples were analyzed. Counts of mesophiles, lactic acid bacteria, Staphylococcus aureus, presumptive Clostridium perfringens, and Salmonella spp., as well as pH, water activity (a_W), and proximate analysis were determined. Principal component analysis (PCA) of these variables was conducted to construct quality maps. Three meaningful components were extracted, accounting for 63% of data variability. PC1 (26% data variability) was positively associated with LAB, mesophiles, and S. aureus, characterizing therefore longer fermentation. PC2 (22% data variability) correlated negatively with moisture, a_W and positively with C. perfringens, and thus has been linked to greater dehydration of sausages. PC3 (15% data variability) correlated positively with pH and protein content, implying the use of more meat in the formulation. This preliminary work has identified three quality factors underpinning the variability in artisanal alheiras; and has also highlighted the need to implement better microbiological control and process standardization during the production of artisanal alheiras. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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223 KiB

Open AccessProceeding Paper

Anti-Listerial Effect of 4-Hydroxyphenylpropanoic Acid Esters Synthesized by Lipase-Catalyzed Esterification

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Bartłomiej Zieniuk

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Ewa Białecka-Florjańczyk

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Agata Fabiszewska

Proceedings 2021, 70(1), 17; https://doi.org/10.3390/foods_2020-07700 - 10 Nov 2020

Cited by 3 | Viewed by 660

Abstract

Listeria monocytogenes—A Gram-positive intracellular bacteria is one of the most virulent foodborne pathogens. A common strategy used to control the growth of bacteria in food is using food additives. However, many bacterial species are resistant to food preservatives, and bacterial resistance can [...] Read more.

Listeria monocytogenes—A Gram-positive intracellular bacteria is one of the most virulent foodborne pathogens. A common strategy used to control the growth of bacteria in food is using food additives. However, many bacterial species are resistant to food preservatives, and bacterial resistance can be natural or acquired. Therefore, there is a constant need to search for new compounds with antimicrobial properties. The purpose of the present study was to evaluate the efficiency of five (ethyl, butyl, hexyl, octyl, and decyl) esters of 4-hydroxyphenylpropanoic acid against L. monocytogenes PCM 2191. Esters were obtained in reactions catalyzed by Candida antarctica lipase B. Purified esters with structures confirmed by ¹H NMR were applied to determine minimal inhibitory concentrations (MIC) using the microdilution broth method. MIC values ranged 0.0625–16 mM. The results of this study have demonstrated the potential application of 4-hydroxyphenylpropanoic acid alkyl esters in inhibiting the growth of L. monocytogenes. Octyl 4-hydroxyphenylpropanoate proved to be the best antimicrobial agent and was used in a time-kill assay with different concentrations of 1 × MIC, 4 × MIC, and 16 × MIC. Three to nine log reduction of cell number were observed compared to control medium without any antimicrobial compound after 24 h, and the possibility of using octyl 4-hydroxyphenylpropanoate in food applications is worth further investigation. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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531 KiB

Open AccessProceeding Paper

Genetic Analysis of Mutant Strains of Saccharomyces cerevisiae with Defects in Mannoprotein Synthesis

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Luis Miguel Hernández

Proceedings 2021, 70(1), 18; https://doi.org/10.3390/foods_2020-07735 - 10 Nov 2020

Viewed by 821

Abstract

Mannan defective (mnn) mutants have constituted a fundamental tool in the study of the structure and biosynthesis of mannoproteins in Saccharomyces cerevisiae. They were isolated by the group of Dr. C.E. Ballou by random mutagenesis, and a selection method using [...] Read more.

Mannan defective (mnn) mutants have constituted a fundamental tool in the study of the structure and biosynthesis of mannoproteins in Saccharomyces cerevisiae. They were isolated by the group of Dr. C.E. Ballou by random mutagenesis, and a selection method using specific antibodies obtained against the wild-type strain. Initially, the mutants were characterized biochemically, and in subsequent years the genes in which they were mutated were identified. All of them encode membrane proteins that catalyze the transfer of mannoses to N-oligosaccharides, sometimes isolated or as part of complexes made up of several proteins. However, the specific mutation of each of these mutants has only been identified in the case of mnn3. In this work, we have completed the characterization of the mutants by sequencing the mutated genes in each of them. As expected, they are point mutations that involve the change of one amino acid for another in the mutated protein, or for a stop signal, resulting in a truncated protein. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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291 KiB

Open AccessProceeding Paper

Postprandial Bioactivity of Spread Cheese, Enhanced with Mountain Tea and Orange Peel Extract, in Healthy Volunteers. A Pilot Study

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Charalampos Karantonis

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Antonios Koutelidakis

Proceedings 2021, 70(1), 19; https://doi.org/10.3390/foods_2020-07671 - 09 Nov 2020

Cited by 4 | Viewed by 1261

Abstract

Post-prandial lipemia, glycemia and oxidative stress may affect the outcome of cardiovascular disease. It has been investigated that the enhancement of spread cheese with mountain tea (Sideritis sp.) and orange peel extract, may reduce post-prandial metabolic biomarkers in healthy volunteers. The purpose [...] Read more.

Post-prandial lipemia, glycemia and oxidative stress may affect the outcome of cardiovascular disease. It has been investigated that the enhancement of spread cheese with mountain tea (Sideritis sp.) and orange peel extract, may reduce post-prandial metabolic biomarkers in healthy volunteers. The purpose of the present pilot study was to investigate the possible post-prandial bioactivity of such a spread cheese. In the framework of cross-over design, nine healthy volunteers 20–30 years old, consumed a meal, rich in fat and carbohydrates (80 g white bread, 40 g butter and 30 g full fat spread cheese). After a week washout period, the same volunteers consumed the same meal with the spread cheese, enhanced with 6% mountain tea–dried orange peel extract. Blood sampling took place before, 1.5, 3 and 5 h after meal consumption. Total plasma antioxidant capacity, serum lipids, glucose, uric acid and anticoagulant activity were measured at each time point. There was a statistically significant increase in the antioxidant capacity of plasma 3 h after the meal consumption in the presence of cheese enhanced with extract, compared to the consumption of conventional cheese (p < 0.05). The increase rate of glucose and triglycerides showed a decreasing tendency, 1.5 h after eating the meal with the extract. The remaining biomarkers did not show statistically significant differences (p > 0.05). More studies in a larger sample are needed to draw safer conclusions about the effect of extract on metabolic biomarkers, such as oxidative stress, lipemia and glycemia. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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463 KiB

Open AccessProceeding Paper

A Greener and Faster Approach for Determination of Phenolic Compounds by Smartphone-Based Colorimetry

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Luís Claudio Martins

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Anna Flavia de Souza Silva

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Liz Mary Bueno de Moraes

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Isabela Camargo Gonçalves

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Bianca Bacellar Rodrigues de Godoy

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Fábio Rodrigo Piovezani Rocha

Proceedings 2021, 70(1), 20; https://doi.org/10.3390/foods_2020-07655 - 09 Nov 2020

Cited by 4 | Viewed by 909

Abstract

This work aims the development of an analytical alternative to determine phenolic compounds in fruits exploiting a greener microwave-assisted extraction and photometric detection by smartphone-based colorimetry. Acerola cherry (Malpighia emarginata) was selected as a model and the extraction was optimized by [...] Read more.

This work aims the development of an analytical alternative to determine phenolic compounds in fruits exploiting a greener microwave-assisted extraction and photometric detection by smartphone-based colorimetry. Acerola cherry (Malpighia emarginata) was selected as a model and the extraction was optimized by the Doehlert design, taking into account temperature, solvent composition, and extraction time. The Folin–Ciocalteau method was used to determine total phenolic content in the extracts, with a 5-fold reduction in reagent amount and waste generation. The optimal extraction was achieved with 17% v/v ethanol, at 38 °C, for 50 min. The total phenolic content determined by the proposed procedure (146 ± 4 mg GAE g⁻¹ dry weight) agreed with the reference procedure (145.0 ± 0.7 mg GAE g⁻¹ dry weight) at the 95% of confidence level. Due to these characteristics, the proposed approach is an alternative for screening fruits in research with bioactive compounds. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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371 KiB

Open AccessProceeding Paper

Influence of the Initial Cell Number on the Growth Fitness of Salmonella Enteritidis in Raw and Pasteurized Liquid Whole Egg

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Proceedings 2021, 70(1), 21; https://doi.org/10.3390/foods_2020-07661 - 09 Nov 2020

Cited by 1 | Viewed by 860

Abstract

Salmonella growth and survival in egg and egg products has been widely studied. Nevertheless, there are some aspects that are still not fully known. Therefore, the objective of this work was to study the influence of the initial cell number on the growth [...] Read more.

Salmonella growth and survival in egg and egg products has been widely studied. Nevertheless, there are some aspects that are still not fully known. Therefore, the objective of this work was to study the influence of the initial cell number on the growth fitness of Salmonella in raw and pasteurized liquid whole eggs. Growth curves of Salmonella Enteritidis in raw and pasteurized liquid whole eggs, starting from different initial numbers, were obtained and fitted to the Baranyi and Roberts model. Results obtained revealed that in raw whole egg, lower initial numbers led to longer lag phases (λ) and lower maximum specific growth rates (μ_max). However, the application of thermal treatments of increasing intensity to the liquid egg—before inoculation with Salmonella cells—led to a progressive reduction of this effect. Supplementation assays with lysozyme and ovotransferrin revealed that these proteins would not be responsible for the decreased growth fitness of Salmonella cells when inoculated in raw egg at low concentrations. By contrast, addition of iron (0.020 g/L) to raw egg increased the growth fitness of Salmonella cells inoculated at a low initial dose but not at a high one. Thus, under these conditions the growth fitness of Salmonella was similar regardless of the initial dose and thermal history of the whole liquid egg, indicating the major role of iron bioavailability in the phenomenon observed. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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353 KiB

Open AccessProceeding Paper

Can Minerals Be Used as a Tool to Classify Cinnamon Samples?

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Bianca B. R. de Godoy

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Sara W. Erasmus

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Saskia van Ruth

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Fábio R. P. Rocha

Proceedings 2021, 70(1), 22; https://doi.org/10.3390/foods_2020-07652 - 09 Nov 2020

Cited by 1 | Viewed by 707

Abstract

Cinnamon (Cinnamomum zeylanicum) is a spice largely consumed worldwide, but there is still restricted information about its fingerprint. This work aimed to investigate the mineral composition as a possible marker for the classification of cinnamon samples. To this aim, the mineral [...] Read more.

Cinnamon (Cinnamomum zeylanicum) is a spice largely consumed worldwide, but there is still restricted information about its fingerprint. This work aimed to investigate the mineral composition as a possible marker for the classification of cinnamon samples. To this aim, the mineral composition (P, S, Mg, Ca, K, Cu, Zn, B, Fe, Al, Mn, and Si contents) of 56 ground cinnamon samples from different regions of the State of São Paulo, Brazil was determined by inductively coupled plasma optical emission spectroscopy (ICP OES). Principal component analysis was exploited for sample classification, and the microelements presented the best correlation: PC1, PC2, and PC3 explained 93% of the observed variance at 95% confidence level. Si, Al, Fe, and Cu presented the most significant contributions to cluster analysis. Samples were classified into six groups, in which those presenting C. zeylanicum were well clustered, and the samples acquired in bulk as well as those whose labels declared traces of grains and/or spices presented the highest variability. Thus, it was pioneeringly demonstrated the possibility of identifying C. zeylanicum in commercial cinnamon powders, using microelements as authenticity markers. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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222 KiB

Open AccessProceeding Paper

Nutritional and Physicochemical Characterization of Vegetable Fibres in Order to Obtain Gelled Products

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Ana Teresa Noguerol

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Marta Igual

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Mª Jesús Pagán-Moreno

Proceedings 2021, 70(1), 23; https://doi.org/10.3390/foods_2020-07686 - 09 Nov 2020

Cited by 1 | Viewed by 563

Abstract

The aim of this research was to evaluate the nutritional and physicochemical properties of two combinations of vegetable fibres (FBPC: bamboo, Psyllium, and citric fibre, and FPESB: pea, cane sugar, and bamboo fibre) and the possibility of using them as a thickener or [...] Read more.

The aim of this research was to evaluate the nutritional and physicochemical properties of two combinations of vegetable fibres (FBPC: bamboo, Psyllium, and citric fibre, and FPESB: pea, cane sugar, and bamboo fibre) and the possibility of using them as a thickener or gelling agent in food. To determine the technological, nutritional, and physical parameters the following analyses were carried out: water holding capacity, water retention capacity, swelling, fat absorption capacity, solubility, particle size, moisture, hygroscopicity, water activity, bulk density, porosity, antioxidant activity, phenolic compounds, and minerals content. In addition, gels were prepared at concentrations 1 to 7% at 5 °C and analysed at 25 °C before and after a treatment at 65 °C for 20 min. Back extrusion test, pH, and colour were carried out. As results, both samples showed significant differences in all tested parameters. Hydration properties of FBPC were higher than in FPESB, but at the functional level, high values were found in FPESB. Moreover, FPESB was a source of minerals with an important content of Fe. In gels, significant differences in textural properties were found between samples and also due to the treatment used but further studies are needed to explore their use in the development of functional food products. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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304 KiB

Open AccessProceeding Paper

Mycotoxin Incidence in Pre-Harvest Maize Grains

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Proceedings 2021, 70(1), 24; https://doi.org/10.3390/foods_2020-07667 - 09 Nov 2020

Cited by 3 | Viewed by 794

Abstract

The occurrence of mycotoxins causes substantial reductions in maize (Zea mays L.) grain quality worldwide. The predominant mycotoxins found in maize grains are aflatoxins (AFB₁, AFB₂, AFG₁ and AFG₂), fumonisins (FB₁ and FB₂ [...] Read more.

The occurrence of mycotoxins causes substantial reductions in maize (Zea mays L.) grain quality worldwide. The predominant mycotoxins found in maize grains are aflatoxins (AFB₁, AFB₂, AFG₁ and AFG₂), fumonisins (FB₁ and FB₂), deoxynivalenol (DON), toxin T2 (T2), ochratoxin A (OTA) and zearalenone (ZEA). In Europe, the predominant mycotoxins originated by field contaminations are produced by mycotoxigenic fungi mainly belonging to the Fusarium genus. Accurate fungal identifications, mycotoxin detection and occurrence estimations are important, however, in Portugal, the knowledge about the incidence of mycotoxin types in pre-harvested maize grains and during their storage is still limited. The incidence of mycotoxins in maize grains is substantially influenced by the agricultural practices where the harvesting time is of upmost importance to minimize the risk of accumulation. The main objective of this work was to evaluate, for the first time, the incidence of different types of mycotoxins on maize grains harvested on three farms located in the Tagus Valley region of Portugal. For this purpose, grains from three harvesting dates were analyzed by UHPLC-ToF-MS. It was shown that fumonisins (FB₁ and FB₂) were the main mycotoxins in the samples analyzed. No other mycotoxins were detected. Among fumonisins, FB₁ was the most predominant. Additionally, our data also indicated that the risk of contamination by FB₁ and FB₂ increases with late harvesting. Therefore, a good knowledge of climatic conditions may lead to the establishment of adequate field practices, particularly, the forecast of an early harvesting time. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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Open AccessProceeding Paper

New Insights in the Quality of Phaseolus vulgaris L.: Nutritional Value, Functional Properties and Development of Innovative Tools for Their Assessment

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Proceedings 2021, 70(1), 25; https://doi.org/10.3390/foods_2020-07726 - 10 Nov 2020

Viewed by 755

Abstract

Common beans (Phaseolus vulgaris L.) globally represent the most consumed and produced grain legume for direct human consumption, due to their rich nutritional and functional value. Concomitantly, innovative methodologies and approaches have been developed, which improves the quality evaluation of food products, [...] Read more.

Common beans (Phaseolus vulgaris L.) globally represent the most consumed and produced grain legume for direct human consumption, due to their rich nutritional and functional value. Concomitantly, innovative methodologies and approaches have been developed, which improves the quality evaluation of food products, in order to replace conventional analysis, reduce the use of chemicals, save time, and minimize sample handling. The main objectives of this work are the characterization of beans and the study of their uses in the enrichment of food products, with added value for the agrifood chain. Linked to this objective is also envisaged the development of new methods, for the determination of relevant compounds present in bean cultivars, using Fourier Transform Infrared Spectroscopy (FTIR), through the multivariate analysis. Navy, black, and pink eyed cultivars are the most promising protein and amino acid sources, which can be used for nutritional enrichment. Red kidney and arikara yellow cultivars offer the best functional proprieties due to their higher phytochemical composition, in vitro antioxidant activity, and individual phenolic compounds. We also found that the FTIR techniques are suitable for the evaluation of an array of relevant macro compounds, as well as compounds present in low concentrations. In conclusion, the results of this work state a progress in the knowledge of the nutrients, phytochemicals, and in vitro antioxidant activity of each cultivar and their potential for food applications, besides proofing the suitability of the innovative and eco-friendly FTIR methodology as a routine method in laboratories and food industry. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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Open AccessProceeding Paper

Effect of Spray Drying on the Microencapsulation of Blueberry Natural Antioxidants

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Proceedings 2021, 70(1), 26; https://doi.org/10.3390/foods_2020-07683 - 09 Nov 2020

Cited by 5 | Viewed by 940

Abstract

Phenolic compounds obtained from blueberries have gained great attention due to their more effective bioactive roles in human health than those of whole berries. However, they are sensitive to environmental conditions and are therefore susceptible to degradation affecting their effectiveness. The microencapsulation of [...] Read more.

Phenolic compounds obtained from blueberries have gained great attention due to their more effective bioactive roles in human health than those of whole berries. However, they are sensitive to environmental conditions and are therefore susceptible to degradation affecting their effectiveness. The microencapsulation of these compounds by spray drying provides a solution to these problems. This work aimed to study the effect of spray drying on the microencapsulation of the blueberry phenolic compounds to optimize the production of a powder rich in stable polyphenols. The phenolic extract from blueberries was spray dried under different conditions of inlet air temperatures (140 and 160 °C) and encapsulating agent concentrations (20 and 30% w/v), using maltodextrin (14.7 dextrose equivalent). The drying yield, moisture content, water-solubility, total and surface phenolic content, and encapsulation efficiency of total phenolic were investigated. The results obtained showed that the different conditions evaluated influenced the drying yield, moisture content, surface phenolic content, and encapsulation efficiency of phenolic compounds. In this sense, the powders with the best characteristics were obtained with 30% w/v of maltodextrin at 160 °C inlet temperature. These powders, rich in blueberry polyphenols stabilized by microencapsulation, are easier to handle for application, so they could be used as functional food ingredients. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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Open AccessProceeding Paper

Effects of Roselle Extract, Potato Peel Flour, and Beef Fat on the Formation of HCA of Beef Patties Studied by Response Surface Methodology

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Anna Judith Pérez-Báez

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Martin Valenzuela-Melendres

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Juan Pedro Camou

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Gustavo González-Aguilar

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Manuel Viuda-Martos

Proceedings 2021, 70(1), 27; https://doi.org/10.3390/foods_2020-07656 - 09 Nov 2020

Viewed by 560

Abstract

Heterocyclic amines (HCA) are compounds formed by heating meat at a high temperature. Formation of HCA in meat products should be minimized by applying different approaches. The objective of this study was to investigate the effects of roselle extract (RE, 0%–1%), potato peel [...] Read more.

Heterocyclic amines (HCA) are compounds formed by heating meat at a high temperature. Formation of HCA in meat products should be minimized by applying different approaches. The objective of this study was to investigate the effects of roselle extract (RE, 0%–1%), potato peel flour (PP, 0%–2%), and beef fat (BF, 0%–15%) on the formation of HCA in beef patties using response surface methodology. IQx, IQ, MeIQx, MeIQ, 4,8-DiMeIQx, and PhIP were identified and quantified by HPLC. Values from 0 to 18.09 ng IQx, 0.20 to 11.66 ng IQ, 0.29 to 3.93 ng MeIQx, 0.19 to 11.51 ng MeIQ, 0.65 to 1.72 ng 4,8-DiMeIQx, and 1.87 to 14.7 ng PhIP per gram of sample were obtained. All models were significant (p < 0.05), with no lack of fit (p > 0.05) and showed a determination coefficient >0.70. Roselle extract had a negative linear effect on the formation of the total HCA, while PP and BF had a positive quadratic effect. The optimal formula that minimizes the formation of HCA included 0.80% RE, 0.85% PP, and 7.54% BF. Roselle extract and potato peel are foods that can be used as ingredients to minimize the formation of HCA in beef patties. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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Open AccessProceeding Paper

UHT Treatment on the Stability of Faba Bean Protein Emulsion

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Proceedings 2021, 70(1), 29; https://doi.org/10.3390/foods_2020-07742 - 10 Nov 2020

Cited by 1 | Viewed by 909

Abstract

Faba beans are one of the most consumed legumes and an emerging source of edible legume-based protein. Efficacy of faba bean protein concentrate (available protein ~ 63%) during ultra-heat treatment (UHT) processing of homogenised oil-in-water (O/W) emulsion was assessed in the present study [...] Read more.

Faba beans are one of the most consumed legumes and an emerging source of edible legume-based protein. Efficacy of faba bean protein concentrate (available protein ~ 63%) during ultra-heat treatment (UHT) processing of homogenised oil-in-water (O/W) emulsion was assessed in the present study by using four different concentrations viz., FPC5 ~ 5%, FPC6 ~ 6%, FPC7 ~ 7%, and FPC8 ~ 8%. Additionally, the physicochemical properties of emulsion at various processing stages viz., coarse, homogenised, and UHT were also measured. Overall, this study showed the potential use of faba bean protein as a replica of soy protein in UHT processed legume-based beverages. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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Open AccessProceeding Paper

Applying Nanotechnology to Okara for Developing Soy Protein Gel-Based Foods

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Yuya Arai

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Katsuyoshi Nishinari

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Takao Nagano

Proceedings 2021, 70(1), 30; https://doi.org/10.3390/foods_2020-07798 - 10 Nov 2020

Viewed by 642

Abstract

Okara, which is used in the production of tofu and soy milk, is rich in dietary fibers (DFs) and phytochemicals such as soy isoflavones and soyasaponins. Despite its nutritive value, okara is scarcely used as a food source, as the DFs in okara [...] Read more.

Okara, which is used in the production of tofu and soy milk, is rich in dietary fibers (DFs) and phytochemicals such as soy isoflavones and soyasaponins. Despite its nutritive value, okara is scarcely used as a food source, as the DFs in okara are mostly insoluble. Thus, improving the physicochemical properties of okara for various food applications is of great importance. Here, okara were atomized using a wet-type grinder (WG) that is used to produce nanocelluloses (NC). We treated 2 wt% okara with the WG by different passages (1, 3, and 5 times). The particle size distribution (PSD) and viscosity of WG-treated okara decreased and increased, respectively, with different passages. The five time-WG treated okara also dispersed in water homogeneously after 24 h, whereas untreated okara did not. The breaking stress and strain of soybean-protein-isolate gels increased upon the addition of WG-treated okara. This effect increased as the number of WG treatments increased. These results suggest that NC technology can improve the physicochemical properties of okara and is useful in the development of protein gel-based foods. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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Open AccessProceeding Paper

Edible Wild Flowers: An Innovative but Ancient Food

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Proceedings 2021, 70(1), 32; https://doi.org/10.3390/foods_2020-07751 - 10 Nov 2020

Cited by 2 | Viewed by 604

Abstract

Edible flowers are often mentioned in connection with biologically active substances and their presence is today frequent in supermarkets. The main factor that determines their use is their appearance, so particular attention must be paid to the shelf life. Flowers must be protected [...] Read more.

Edible flowers are often mentioned in connection with biologically active substances and their presence is today frequent in supermarkets. The main factor that determines their use is their appearance, so particular attention must be paid to the shelf life. Flowers must be protected from desiccation and their quality must be preserved. Thus, the aims of this study were to evaluate the shelf life of the spontaneous edible flowers Glebionis segetum, Malva sylvestris, and Tropaeolum majus and Papaver rhoeas, and to detect the presence of major polyphenols. The flowers were packaged with polypropylene (PP) bags and then stored in a refrigerator at +4 ± 1 °C. Samples were tested in the dark and in the presence of light for 12 days. Gas composition, weight loss, and color were registered once the packages were opened; antioxidant activity, total phenols, and enzymatic analyses were performed. The light has a negative influence, the weight loss was limited, and the gas composition did not change significantly during shelf life, with variation in the studied samples. The highest variation in color parameters was found in control samples, whereas the extracts from G. segetum showed the highest antioxidant activity and polyphenol content; in addition, it was the most resistant but also had the highest weight loss. Furthermore, enzymatic results indicated the PP was the best packaging film if used in the dark. P. rhoeas was characterized by extreme fragility, M. sylvestris was not able to tolerate low temperatures, and T. majus changed its color progressively with time. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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Open AccessProceeding Paper

Fatty Acid and Sterol Profile of Nutmeg (Myristica fragrans) and Star Anise (Illicium verum) Extracted Using Three Different Methods

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Verica Dragović Uzelac

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Klara Kraljić

Proceedings 2021, 70(1), 33; https://doi.org/10.3390/foods_2020-07687 - 09 Nov 2020

Viewed by 1511

Abstract

Nutmeg (Myristica fragrans) and star anise (Illicium verum) are popular spices worldwide originally from South East part of Asia. In addition to as food condiment, they have been used extensively in traditional medicine and lately as a subject of [...] Read more.

Nutmeg (Myristica fragrans) and star anise (Illicium verum) are popular spices worldwide originally from South East part of Asia. In addition to as food condiment, they have been used extensively in traditional medicine and lately as a subject of research in the field of pharmacology and medical sciences. Most research has been done on the subject of essential oils, especially for star anise, while data on seed oil properties are much scarcer. The main problem in the oil extraction of nutmeg is the hardness of the nut, while, for star anise seed, it is relatively low oil yield (around 10%). This presents a significant problem for screw press production and demands different methods of extraction for better oil yield and quality. The aim of this research was to compare three different methods of oil extraction with n-hexane agitation-assisted extraction (AAE), Soxhlet extraction (SE), and accelerated solvent extraction (ASE) at 25 and 100 °C and to compare the processes on the basis of invested time, oil yield, and fatty acid and sterol profile of the oils. The determination of fatty acid composition was carried out by GC–flame ionization detection (FID) analysis of fatty acid methyl esters, while the sterol composition was determined with GC–MS. The highest yield of oil was obtained using the Soxhlet method, while the best results combining time and yield were obtained with the ASE method at 100 °C. The main fatty acid in star anise seed oil was lauric acid (average 62.30%) with significant differences across extraction methods (p < 0.05), while myristic acid (average 75.69%) was the most abundant in all samples of nutmeg oil. The main sterol in all samples was β-sitosterol. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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Open AccessProceeding Paper

Optimization of Hydrocolloid Levels in Medium-Chain Triglyceride-Enriched Soymilk by Response Surface Methodology

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Irene Tonette Y. Villones

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Benelyn D. Dumelod

Proceedings 2021, 70(1), 34; https://doi.org/10.3390/foods_2020-07815 - 10 Nov 2020

Cited by 1 | Viewed by 663

Abstract

The application of medium-chain triglycerides (MCT) in food items can pave the way for its increased utilization and for consumers to avail of its benefits. Preliminary studies have indicated that soymilk enrichment with MCT requires the application of hydrocolloids. This study was conducted [...] Read more.

The application of medium-chain triglycerides (MCT) in food items can pave the way for its increased utilization and for consumers to avail of its benefits. Preliminary studies have indicated that soymilk enrichment with MCT requires the application of hydrocolloids. This study was conducted to determine the optimum levels of kappa-carrageenan (K), locust bean gum (L), and glycerine (G) in MCT-enriched soymilk using response surface methodology (RSM). Addition of 30 mL MCT per 500 mL soymilk formulation was based on consumer acceptance test (n = 51). Ranges of input variables were 0.025–0.063% (w/v) for K and L, and 1.0–2.0% (v/v) for G. Two-factor interaction (2FI), quadratic, and linear models which predicted the overall acceptability (OA), emulsion stability (ES), and product cost (PC), respectively, were generated: OA = 6.19 − 0.10K − 0.07L − 0.17G + 0.02KL + 0.21KG − 0.33LG; ES = 9.24 + 0.32K + 0.08L − 0.01G + 0.34KL − 0.21KG + 0.61LG − 0.08K² + 0.16L² + 0.16G²; PC = 299.62 + 0.37A + 0.40B + 0.67C. A hydrocolloid combination with 0.025% K, 0.025% L, and 1.0% G was predicted and selected as the “optimal” solution (di = 0.903). Model validation using the optimal and two suboptimal (0.059% and 0.062% K, 0.033% and 0.043% L, and 1.00% G) settings showed that the actual responses to both optimal (7.35 OA, 9.90 mL ES, and Php 292 PC) and sub-optimal solutions (6.80 and 5.98 OA, 10 mL ES, Php 293 PC) were within the 99% (α = 0.01) confidence and prediction intervals of the model. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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Open AccessProceeding Paper

Comparison of Microwave Vacuum Drying with Traditional Rice Bran Stabilization Methods: Impact on Extracted Oil Quality

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Mary Michelle Velasquez

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Casiana Blanca Villarino

Proceedings 2021, 70(1), 35; https://doi.org/10.3390/foods_2020-07729 - 10 Nov 2020

Cited by 1 | Viewed by 766

Abstract

Rice bran requires a stabilization process to prevent the rapid development of rancidity upon rice milling. Common stabilization methods usually take a long time or are harsh, which lead to a decrease in rice bran quality (e.g., nutritional and sensory properties). Microwave vacuum [...] Read more.

Rice bran requires a stabilization process to prevent the rapid development of rancidity upon rice milling. Common stabilization methods usually take a long time or are harsh, which lead to a decrease in rice bran quality (e.g., nutritional and sensory properties). Microwave vacuum drying is a potential stabilization method for rice bran that generates heat at a lower temperature and allows rapid mass and energy transfer leading to an increased drying rate, thus retaining quality. This study aimed to evaluate the effects of various stabilization methods, i.e., dry heating (DH), microwave heating (MH), vacuum drying (VD) and microwave vacuum drying (MVD), on the quality and antioxidant properties of rice bran oils. It was observed that VD and MVD resulted in better rice bran color retention. Oil extraction yield was significantly increased by MVD and DH compared to unstabilized rice bran. Stabilization of rice bran by MVD, DH and MH resulted in significantly lower free fatty acid content and peroxide values in extracted oils. Total antioxidant capacity and percentage of scavenging activities of rice bran oil samples, as determined using DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) assays, were not significantly different. These results suggest that MVD is an efficient rice bran stabilization method that provides similar oil qualities to those produced using traditional stabilization methods. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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Open AccessProceeding Paper

Food Safety and Food Waste in One Portuguese Public Hospital

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Cristina Maria Saraiva

Proceedings 2021, 70(1), 36; https://doi.org/10.3390/foods_2020-07673 - 09 Nov 2020

Viewed by 579

Abstract

The present study aims to contribute to sustainable development goals by increasing knowledge of food safety and food waste of meals produced by the cook–chill system in hospital units. The food waste (FW) of meals served at lunch was evaluated for all new [...] Read more.

The present study aims to contribute to sustainable development goals by increasing knowledge of food safety and food waste of meals produced by the cook–chill system in hospital units. The food waste (FW) of meals served at lunch was evaluated for all new hospitalized patients with light diet (n = 17) and soft texture diet (n = 10), during their hospital stay, using the physical method by weighing for dish and the visual estimation method for the soup. Samples of each diet (light, n = 3; soft texture, n = 3) were also collected in four different moments (after cooked, after cold transportation, after refrigerated storage and after hot regeneration) for detection and enumeration of Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus and enumeration of Escherichia coli, Clostridium spp., Bacillus cereus, Enterobacteriaceae, total viable counts (TVC) at 30 °C, as well as pH, water activity, moisture, ashes and protein. The FW (%) of the light diet (n = 64) was 39.8 ± 6.3 in dish and 14.9 ± 5.4 in soup, and of the soft texture diet (n = 51) was 65.1 ± 9.0 in dish and 39.0 ± 5.8 in soup. Regarding the percentage of protein per meal, both light (8.73%) and soft (3.33%) diets presented on average values lower than those recommended by the WHO (10–15% protein). The value of different microorganisms varied along the production moments; however, the final products in the light diet (after hot regeneration) presented 1.34–1.73 log cfu/g of TVC. Counts of Bacillus cereus and Staphylococcus aureus were also obtained at low levels (less than 1 log cfu/g). Besides these results, the risk of foodborne diseases should be considered. The implementation of effective measures to increase food safety and reduce FW in hospital is crucial. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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Open AccessProceeding Paper

Phenolic Profile and Antioxidant Activity of Ethanolic Extract of Larrea cuneifolia Cav. Leaves

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Maria Emilia Lorenzo

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Patricia Elizabeth Gómez

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Eugenia Sabatino

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Adrián Federico Segovia

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Lara Carolina Figueroa

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María Verónica Baroni

Proceedings 2021, 70(1), 37; https://doi.org/10.3390/foods_2020-07645 - 09 Nov 2020

Cited by 1 | Viewed by 656

Abstract

The genus of the Zygophyllaceae family includes evergreen shrub species. Background highlights the antioxidant and anti-tumor activity of Larrea divaricate and nordihydroguayaretic acid (NDGA) due to their potential as a dietary supplement and food preservative, but little is known about Larrea cuneifolia. [...] Read more.

The genus of the Zygophyllaceae family includes evergreen shrub species. Background highlights the antioxidant and anti-tumor activity of Larrea divaricate and nordihydroguayaretic acid (NDGA) due to their potential as a dietary supplement and food preservative, but little is known about Larrea cuneifolia. The aim of this work was to determine the antioxidant characteristics of ethanolic extracts of L. cuneifolia leaves collected in the central valley of Catamarca (Argentina). Total polyphenols content (TP) was determined by Folin-Ciocâlteu and the phenolic profile by HPLC-PDA-QTOF. The antioxidant activity was measured by in vitro (FRAP, TEAC and DPPH) and cellular (HepG2 and Caco2 cells) assays. The phenolic compounds identified were mainly derivatives of NDGA and flavonols derivatives of quercetin, kaempferol, isorhamnetin and gossypetin. TP content and antioxidant activity exceeded the values reported for L. divaricata. With regard to cytotoxicity, an increase in this parameter could be observed with the increase in the concentration of polyphenols in both cell types. Furthermore, in cells exposed to H₂O₂, a significant decrease in reactive oxygen species (ROS) concentration was observed for HepG2 cells. This effect can be used to study compounds with bioactivity on tumor cells. L. cuneifolia is a species rich in phenolic compounds, with antioxidant properties, and is a potential source of bioactive compounds for the production of functional foods. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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Open AccessProceeding Paper

Co-Inocula Assays of Yeasts with “Killer” Pheno-Type and Sensitive Strains of Saccharomyces cere-visiae with Defects in Mannoprotein Synthesis

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Luis Miguel Hernández

Proceedings 2021, 70(1), 38; https://doi.org/10.3390/foods_2020-07732 - 10 Nov 2020

Viewed by 493

Abstract

Yeast mannoproteins have been thoroughly studied in recent years due to their contribution to different properties of wines. Our working group has the aim to establish the possible relationship between the structure of the mannoprotein (size and charge) and its effect on wines. [...] Read more.

Yeast mannoproteins have been thoroughly studied in recent years due to their contribution to different properties of wines. Our working group has the aim to establish the possible relationship between the structure of the mannoprotein (size and charge) and its effect on wines. For this, we have different non-transgenic mutants that synthesize mannoproteins with altered but known structures (mnn mutants). We have constructed double mutants with each of the available single mutants, thus obtaining a very diverse collection of mannoproteins that differ in size and charge. Since the mutants are unable to complete wine fermentations satisfactorily, an alternative is to grow mutants in the laboratory, purify their mannoproteins and add them later to wines. Another option would be to use co-inocula of the mentioned mutants, together with “killer” wine yeast strains capable of killing the mutants. In this work, experiments were carried out to determine the behavior of different “killer” wine strains with each one of the defective mutants in mannoprotein synthesis. The yeast Torulaspora delbrueckii Killer (Kbarr1) has been proved to be especially suitable for making this type of co-inoculum. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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Open AccessProceeding Paper

Anxiolytic-Like Effects of Lupinus angustifolious Protein Hydrolysates in Alzheimer Model Mice

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Guillermo Santos-Sánchez

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Eduardo Ponce-España

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Ivan Cruz-Chamorro

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Juan Carlos López

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Ana Isabel Álvarez-López

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Justo Pedroche

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María Carmen Millán-Linares

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Francisco Millán

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Patricia Judith Lardone

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Ignacio Bejarano

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Juan Miguel Guerrero

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Antonio Carrillo-Vico

Proceedings 2021, 70(1), 41; https://doi.org/10.3390/foods_2020-07685 - 09 Nov 2020

Viewed by 747

Abstract

Alzheimer’s disease (AD), which is characterized by a devastating and progressive loss of memory, is the principal neurodegenerative disease in the elderly population worldwide. As a consequence, AD patients present neuropsychiatric symptoms, such as anxiety, causing sleeping difficulty, irritability, agitation, or aggressiveness. Previous [...] Read more.

Alzheimer’s disease (AD), which is characterized by a devastating and progressive loss of memory, is the principal neurodegenerative disease in the elderly population worldwide. As a consequence, AD patients present neuropsychiatric symptoms, such as anxiety, causing sleeping difficulty, irritability, agitation, or aggressiveness. Previous studies have demonstrated that a high-fat diet, in addition to exacerbating AD, aggravates anxiety. We have demonstrated that Lupinus angustifolius protein hydrolysates (LPHs) have anti-inflammatory and antioxidant effects, key factors for AD and anxiety. Thus, this study aimed to evaluate the potential effects of LPHs on spatial memory and anxiety of a preclinical model of AD. ApoE⁻^/⁻ mice fed with a western diet were intragastrically treated with LPHs (or a vehicle) for 14 weeks. Spatial memory and anxiety were then assessed through the Morris water maze and elevated plus maze, respectively. The results did not show significant differences in spatial memory between groups. However, a significant increase (p < 0.05) in time in open arms, center time, the number of crossings, and a reduction of anxiety behavior were observed in LPH-treated mice. This is the first study showing that an LPH treatment causes anxiolytic effects, pointing to LPHs as a potential component of future nutritional therapies. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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Open AccessProceeding Paper

Comparison of the Consumption of N-3 and N-6 Acids by Adults Following a Vegetarian and Traditional Diet

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Marcin Lukasiewicz

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Agnieszka Filipiak-Florkiewicz

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Proceedings 2021, 70(1), 44; https://doi.org/10.3390/foods_2020-08471 - 18 Nov 2020

Cited by 1 | Viewed by 540

Abstract

The aim of this study was to compare the consumption of n-3 and n-6 acids by adults using a vegetarian and traditional diet. The study was conducted on a group of 170 adults (18–50 years old), including 94 respondents following a traditional diet [...] Read more.

The aim of this study was to compare the consumption of n-3 and n-6 acids by adults using a vegetarian and traditional diet. The study was conducted on a group of 170 adults (18–50 years old), including 94 respondents following a traditional diet (56 women and 38 men) and 76 people following a vegetarian diet (52 women and 24 men). The research used the method of a 24-h interview conducted four days a week (Monday, Wednesday, Friday, Sunday). The record included the quantity and quality of individual meals and drinks. The study showed that people consuming traditional diets fulfilled the demand for the fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) to a significantly higher degree than people following a vegetarian diet. Men preferring the traditional diet fulfilled the daily requirement for DHA and EPA acids significantly better than women. A reverse tendency was found among respondents who consumed a vegetarian diet. The supply of linolenic acid (LA) in the vegetarian diet exceeded the recommended daily amount (especially among men), whereas with the traditional diet it was too low in relation to the recommended values. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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Open AccessProceeding Paper

Chemical Profile and In Vitro Bioactivity of Vicia faba Beans and Pods

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Monica Rosa Loizzo

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Marco Bonesi

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Mariarosaria Leporini

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Tiziana Falco

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Vincenzo Sicari

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Rosa Tundis

Proceedings 2021, 70(1), 45; https://doi.org/10.3390/foods_2020-07712 - 10 Nov 2020

Cited by 2 | Viewed by 731

Abstract

Vicia faba L. (faba bean) (Fabaceae) is cultivated worldwide as a crop for human consumption. In this study, beans and pods were investigated for their phytochemical content and their potential nutraceutical properties as a strategy to counteract metabolic syndrome (MetS). Pods represent a [...] Read more.

Vicia faba L. (faba bean) (Fabaceae) is cultivated worldwide as a crop for human consumption. In this study, beans and pods were investigated for their phytochemical content and their potential nutraceutical properties as a strategy to counteract metabolic syndrome (MetS). Pods represent a faba bean industrial processing by-product. Pod ethanol extract showed the highest total phenol and flavonoid content. High Performance Liquid Chromatography (HPLC) analysis revealed that in both pods and bean, (+)-catechin and (−)-epicatechin were the two most abundant compounds. 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic) acid (ABTS), Ferric Reducing Antioxidant Power (FRAP), β-carotene bleaching were used to test V. faba antioxidant activity. The inhibition of alpha-amylase, alpha-glucosidase, and lipase was studied. Pod extract showed an ABTS radical scavenging ability (IC₅₀ value of 1.5 mg/mL) comparable to ascorbic acid (IC₅₀ value of 1.7 mg/mL) used as a positive control, whereas bean extract was the most active in protecting lipid peroxidation. A promising alpha-glucosidase inhibitory activity was also observed with the edible portion of faba beans (IC₅₀ value of 38.31 mg/mL). Collectively, our results demonstrated the potential health properties of V. faba edible and inedible portions. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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Open AccessProceeding Paper

Macroalgae as an Alternative Source of Nutrients and Compounds with Bioactive Potential

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Paula Garcia-Oliveira

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Isabel C. F. R. Ferreira

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Miguel Angel Prieto

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Lillian Barros

Proceedings 2021, 70(1), 46; https://doi.org/10.3390/foods_2020-07648 - 09 Nov 2020

Cited by 6 | Viewed by 894

Abstract

The consumption of macroalgae has increased in occidental countries, favored by the excellent nutritional properties of their food products and the bioactive properties attributed to them. The present work aims to analyze the nutritional values, the composition in fatty acids, organic acids and [...] Read more.

The consumption of macroalgae has increased in occidental countries, favored by the excellent nutritional properties of their food products and the bioactive properties attributed to them. The present work aims to analyze the nutritional values, the composition in fatty acids, organic acids and carotenoids of several macroalgae species: Codium tomentosum; Himanthalia elongata; Laminaria ochroleuca.; Saccharina latissima; Undaria pinnatifida; Porphyra sp. and Palmaria palmata. Furthermore, the antioxidant and antimicrobial properties were assessed. Regarding the composition of the macroalgae, the levels of proteins (which ranged between 6 and 30 g/100 g of dry weight (DW)) and the low levels of lipids (below 1 g/100 g DW for all the species) stand out. In the case of carotenoids, lycopene and chlorophyll a were detected in all samples. Regarding antioxidant activity, OxHLIA assay was employed. EC50 values varied between 1.7 and 650 µg/mL for L. ochroleuca and P. palmata. H. elongata presented the greatest antibacterial potential (0.5–2 mg/mL) while L. ochroleuca showed the best antifungal effects (2–4 mg/mL). These species have good nutritional values and present interesting bioactivities. Thus, the incorporation of this macroalgae into the daily diet could provide nutritional and health benefits to the consumers. In addition, they could be used as a source of compounds for the nutraceutical, cosmetic and pharmaceutical industries. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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Open AccessProceeding Paper

Folate in Red Rhapsody Strawberry—Content and Storage Stability

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Proceedings 2021, 70(1), 47; https://doi.org/10.3390/foods_2020-07670 - 09 Nov 2020

Cited by 2 | Viewed by 600

Abstract

Folate (Vitamin B9) is critical for a range of biological functions in adults and children, including DNA, protein and neurotransmitter synthesis. It is also essential for the healthy development of the fetus in early pregnancy and for the prevention of neural tube defects, [...] Read more.

Folate (Vitamin B9) is critical for a range of biological functions in adults and children, including DNA, protein and neurotransmitter synthesis. It is also essential for the healthy development of the fetus in early pregnancy and for the prevention of neural tube defects, such as spina bifida. Strawberries are considered a tasty and healthy fruit consumed all over the world and may potentially be an important dietary source of natural folates. However, the relative importance of strawberry as a dietary source will depend on the total folate concentration, vitamer profile, storage stability and bioavailability to humans. Red Rhapsody, an important commercial strawberry cultivar in Australia, was screened for its folate content and storage stability by stable isotope dilution assay (SIDA). Total folate content ranged from 90–118 μg/100 g fresh weight (fw), which was well above the value in the Australian Food Composition Database (39 μg/100 g fw). 5-Methyltetrahydrofolate, the biologically active form in humans, was the principal vitamer present. Furthermore, folate remained relatively stable during refrigerated (4 °C) storage (loss of only 28% after 14 days of storage). This information is relevant for consumers since the inherent perishability of strawberry fruit makes refrigerated storage common practice in Australian households. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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Open AccessProceeding Paper

Optimization of Ultrasound Assisted Extraction of Phenolic Compounds from Orange By-Product

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María del Carmen Razola-Díaz

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Eduardo Jesús Guerra-Hernández

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Celia Rodríguez-Pérez

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Ana María Gómez-Caravaca

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Belén García-Villanova

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Vito Verardo

Proceedings 2021, 70(1), 49; https://doi.org/10.3390/foods_2020-07691 - 09 Nov 2020

Cited by 1 | Viewed by 647

Abstract

Orange peel (OP) is the main by-product from orange juice industry. OP is a known source of bioactive compounds and is widely studied for its antioxidant, anti-inflammatory, anti-cancer, anti-rheumatic, anti-diabetic and cardioprotective activities. Thus, this research focuses on the establishments of ultrasound-assisted extraction [...] Read more.

Orange peel (OP) is the main by-product from orange juice industry. OP is a known source of bioactive compounds and is widely studied for its antioxidant, anti-inflammatory, anti-cancer, anti-rheumatic, anti-diabetic and cardioprotective activities. Thus, this research focuses on the establishments of ultrasound-assisted extraction of phenolic compounds in orange peel using a sonotrode; objective framed in the European SHEALTHY (non-thermal physical technologies to preserve healthiness of fresh and minimally processed fruit and vegetables) project. For this purpose, a Box Behnken design of 27 experiments was carried out with 4 independent factors (ratio ethanol/water, time (min), amplitude (%) and pulse (%)). Quantitative analyses of total phenolic compounds (TPC) were performed by Folin-Ciocalteu method and the antioxidant activity was measured by ABTS and DPPH methods. The validity of the experimental design was confirmed by ANOVA and the optimal sonotrode extraction conditions were obtained by response surface methodology. The optimal extracts were characterized by HPLC coupled to mass spectrometer detectors. The highest phenolic content and antioxidant activity was obtained using 45/55 ethanol/water (v/v), 35 min, amplitude 90% (110 W) and pulse 100%. The established method allows the extraction of 30.42 mg of gallic acid equivalents/g dry weight of total phenolic compounds from OP; this value suppose an increment up to 60% higher than conventional extraction. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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Open AccessProceeding Paper

Functionalisation of Pectin by Ultra High Pressure Homogenisation

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Proceedings 2021, 70(1), 50; https://doi.org/10.3390/foods_2020-07752 - 10 Nov 2020

Viewed by 693

Abstract

Pectin is well-known plant-based hydrocolloid extensively used in food and beverage industry for formation and/or enhancement of product texture and stability. Versatile functionalities of different pectin types (e.g., gelling, thickening, colloidal stabilization) are predetermined by their structure. The aim of this work was [...] Read more.

Pectin is well-known plant-based hydrocolloid extensively used in food and beverage industry for formation and/or enhancement of product texture and stability. Versatile functionalities of different pectin types (e.g., gelling, thickening, colloidal stabilization) are predetermined by their structure. The aim of this work was to explore possibility to alter structure of pectin by pilot-scale ultra-high dynamic pressure treatment, as a physical modification approach, and potentially enhance its functionality. High esterified unstandardized apple (AU) and citrus pectin (CU) solution (2.5% (m/m)) were treated by ultra-high pressure homogenizer (UHPH) at three different pressure levels and characterized with respect to their apparent viscosity, gelling behavior (gelation time, temperature and melting point), gel strength, molecular weight (MW) and on-line viscosity using size-exclusions chromatography coupled to refractive index, light scattering and online differential viscometer. The results indicated that UHPH impacted the MW in a source dependent manner. Treated CU and AU pectin exhibited a small decrease in the average MW and a more pronounced decrease in the intrinsic viscosity, likely due to more significant UHPH effect on the larger pectin molecules. In addition, the smaller (in volume) AU pectin presented a more compact conformation in solution. On the macroscopic level, those changes resulted in statistically significant decrease in apparent viscosity. UHPH CU pectin exerted decrease in gelation time and increase in gelation temperature, but not on statistically significant level. Even though treatment caused decrease in apparent viscosity of CU and AU pectin it had no effect on their respective gel strengths. From the obtained results, it can be concluded that UHPH process has a potential to modify the structure and flowing behavior of pectins, but further research is needed in order to elucidate all the changes in pectin functionality and potential benefits of this ubiquitous and multifunctional hydrocolloid treated by UHPH. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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Open AccessProceeding Paper

Microwave-Assisted Extraction of Phenolics from Hibiscus sabdariffa Flowers: Method Development and Validation

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Rohmah Nur Fathimah

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Widiastuti Setyaningsih

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Ceferino Carrera

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Miguel Palma

Proceedings 2021, 70(1), 51; https://doi.org/10.3390/foods_2020-07681 - 09 Nov 2020

Cited by 1 | Viewed by 781

Abstract

Phenolics are bioactive compounds already reported in Hibiscus sabdariffa (roselle). The present study reports the development and validation of the analytical microwave-assisted extraction (MAE) method for the determination of phenolic compounds in roselle flowers to establish their positive contribution to human health. Prior [...] Read more.

Phenolics are bioactive compounds already reported in Hibiscus sabdariffa (roselle). The present study reports the development and validation of the analytical microwave-assisted extraction (MAE) method for the determination of phenolic compounds in roselle flowers to establish their positive contribution to human health. Prior to the optimization, a study for identifying phenolic compounds revealed that chlorogenic acid, protocatechuic acid, caffeic acid, and rutin were presented in Roselle. Three factors affecting MAE, viz. temperature, solvent composition, and sample to solvent ratio, were optimized employing a Box-Behnken Design (BBD) in conjunction with response surface methodology (RSM). The maximum extraction recovery was achieved using the extraction temperature of 68 °C, solvent composition of 59% MeOH in water, and 20:1 solvent to sample ratio. The kinetics experiment confirmed full recoveries (92–119%) at 15 min. Subsequently, method validation showed a satisfactory result, including low detection limits from 0.219 mg L⁻¹ (caffeic acid) to 0.374 mg L⁻¹ (chlorogenic acid). Both precisions and accuracy met the acceptances by AOAC. Finally, the method was successfully applied to quantify phenolics in the two most common varieties of Roselle. Chlorogenic acid was found as the main phenolic compound in both varieties Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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Open AccessProceeding Paper

Bioactive Compounds, Antioxidant Activity and Growth Behavior in Lettuce Cultivars Grown under Field and Greenhouse Conditions

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Melisa Lanza Volpe

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Verónica C. Soto Vargas

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Anabel Morón

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Roxana E. González

Proceedings 2021, 70(1), 52; https://doi.org/10.3390/foods_2020-07709 - 10 Nov 2020

Cited by 1 | Viewed by 784

Abstract

Lettuce (Lactuca sativa L.) is one of the most important leafy greens worldwide. The nutritional value of its edible leaf depends on different factors including type and growing conditions. The aim was to determine the bioactive compounds content, antioxidant activity and growth behavior [...] Read more.

Lettuce (Lactuca sativa L.) is one of the most important leafy greens worldwide. The nutritional value of its edible leaf depends on different factors including type and growing conditions. The aim was to determine the bioactive compounds content, antioxidant activity and growth behavior of twenty-two lettuce genotypes, cultivated under field and greenhouse conditions. Total phenolic compound, chlorophylls, carotenoids, anthocyanin contents and antioxidant activities were analyzed by spectrophotometric methods. Data were analyzed by analysis of variance (ANOVA). Significant differences between bioactive compounds, antioxidant activity and growth behavior were found among cultivars and morphological types, for both growth conditions. Carotenoid and chlorophyll content was higher in greenhouse conditions for all genotypes. In field production, butterhead and iceberg lettuces showed lower content of these bioactive compounds. The red-pigmented Falbala cultivar from field production showed the highest level of polyphenols and anthocyanin. Meanwhile, in greenhouse conditions, the oak leaf cultivar Grenadine displayed the highest concentration of these phenolic compounds. The iceberg type lettuce showed the lowest percentages of antioxidant activity in both environments. The results showed the effect of growing conditions and the high variability in lettuce bioactive compounds content and antioxidant activity among the different types. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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Open AccessProceeding Paper

How Can the Combination of Pasta and Wine Affect the Digestibility of Polyphenols? A Simulated Digestion Study to Assess the Meal Antioxidant Properties

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Proceedings 2021, 70(1), 53; https://doi.org/10.3390/foods_2020-07679 - 09 Nov 2020

Viewed by 546

Abstract

There is limited information about how the co-digestion of different food matrices can affect the digestibility, bioaccessibility, and, hence, the effectiveness of their health beneficial compounds, such as polyphenols. This work aimed to study the effect of the co-digestion of a whole-wheat pasta [...] Read more.

There is limited information about how the co-digestion of different food matrices can affect the digestibility, bioaccessibility, and, hence, the effectiveness of their health beneficial compounds, such as polyphenols. This work aimed to study the effect of the co-digestion of a whole-wheat pasta dish and a glass of red wine on their individual antioxidant properties. Thus, changes in the total polyphenol content by Folin Ciocalteu, phenolic profile by HPLC-ESI-MS/MS, and in vitro antioxidant capacity (AC) by ABTS and FRAP methods were evaluated before and after simulated gastrointestinal digestions. Additionally, a final step of dialysis was included to verify the fraction of polyphenols that are potentially bioaccessible. Separate digestions of pasta and wine were used as controls. The results showed that the co-digestion increased the AC of the bioavailable fraction (measured by ABTS) with respect to the sum of the individual digestions. Moreover, differences in the bioaccessibility of some phenolics were also found, with an increase of 4 compounds characteristic of pasta and 5 of wine. This study shows that the co-ingestion of pasta and wine improves the antioxidant properties of individual food/beverage, pointing out the importance of further studies on co-digestion with different combinations of food/beverages containing bio-active compounds. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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Open AccessProceeding Paper

The Application of 13C NMR and Untargeted Multivariate Analysis for Classifying Virgin Coconut Oil

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Lolita G. Lagurin

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Mark Joseph M. Garrovillas

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Fabian M. Dayrit

Proceedings 2021, 70(1), 54; https://doi.org/10.3390/foods_2020-07718 - 10 Nov 2020

Cited by 1 | Viewed by 644

Abstract

Virgin coconut oil (VCO) is produced from fresh mature coconut meat without the use of chemicals or high heat. VCO can be made using three processes: fermentation, centrifuge, and expeller. To determine quality, it is important to be able to differentiate control VCO [...] Read more.

Virgin coconut oil (VCO) is produced from fresh mature coconut meat without the use of chemicals or high heat. VCO can be made using three processes: fermentation, centrifuge, and expeller. To determine quality, it is important to be able to differentiate control VCO (fresh) from old VCO, refined bleached and deodorized coconut oil (RBDCO), and VCO which has been adulterated with RBDCO. Differentiating these types of samples has remained a challenge because of their chemical similarity. This study investigated the ability of 13C NMR and multivariate analysis to differentiate these different coconut oil samples. The methodology used the standard 13C NMR pulse sequence with broadband 1H decoupling with dioxane as the internal standard (IS). After pre-processing of the spectra (alignment, bucketing/binning, normalization with respect to dioxane IS peak), untargeted multivariate analyses, both unsupervised and supervised, were done on the bins of the 13C peaks. Principal components analysis (PCA), a linear unsupervised method, was able to differentiate control VCO (n = 57) from RBDCO (n = 21), adulterated VCO (n = 9), and old VCO (n = 11). Partial least squares–discriminant analysis (PLS–DA) was used as the supervised linear binary classifier. Using overall accuracy and AUC-ROC curves (by 100 cross validation and single validation using manual holdout), the supervised dataset with an optimized model gave performances that were 99%, 95%, and 80% improved in differentiating control VCO vs. RBDCO, old VCO, and adulterated VCO (one vs. one), respectively. Predictive ability (Q2 < 0.20) and overall accuracy (<0.80) were poor compared to the previous models for binary classifier models (one vs. rest) to differentiate among the three VCO processes. This may be due to the variations in production conditions and methods that different VCO producers use. We conclude that 13C NMR combined with linear techniques can be used to accurately differentiate fresh VCO from RBDCO, old VCO, and adulterated VCO. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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484 KiB

Open AccessProceeding Paper

Degradation Kinetic Modelling of Ascorbic Acid from Orange Juice

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Proceedings 2021, 70(1), 55; https://doi.org/10.3390/foods_2020-07693 - 09 Nov 2020

Cited by 1 | Viewed by 1386

Abstract

Vitamin C or ascorbic acid is a basic nutrient, a highly effective antioxidant, widely used as food additive. Therefore, quality control in food industry demands ascorbic acid determination methods. The purpose of this study was to determine vitamin C in natural orange juices [...] Read more.

Vitamin C or ascorbic acid is a basic nutrient, a highly effective antioxidant, widely used as food additive. Therefore, quality control in food industry demands ascorbic acid determination methods. The purpose of this study was to determine vitamin C in natural orange juices by spectrometric and voltammetric methods. Another goal was to determine the kinetic and thermodynamics activation parameters for ascorbic acid degradation in orange juices over time and at different temperatures. It was observed that during storage, ascorbic acid concentrations in orange juices were gradually decreased with time at a rate depending on storage temperature and type of orange juice. The reaction order was determined through integrated graphical analysis where the dependences of ln c_t/c₀ as a function of time reveals the high values for R², indicating that the kinetics of the degradation of AA follows first order reaction at both studied temperatures. For studied samples the loss of ascorbic acid was varied between 4.33% and 9.13%. Enthalpy variation (ΔH) and entropy variation (ΔS) of activation process were obtained from the Eyring–Polany model based on transition state theory. The values of activation energy ranged between 7289.24 kJmol⁻¹ and 15689.54 kJmol⁻¹. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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Open AccessProceeding Paper

Cytotoxic Effect of Cholesterol Metabolites on Human Colonic Tumor (Caco-2) and Non-Tumor (CCD-18Co) Cells and Their Potential Implication in Colorectal Carcinogenesis

by

Mussa Makran

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Gabriel López-García

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Guadalupe Garcia-Llatas

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Reyes Barberá

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Amparo Alegría

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Antonio Cilla

Proceedings 2021, 70(1), 56; https://doi.org/10.3390/foods_2020-07613 - 09 Nov 2020

Viewed by 870

Abstract

Unabsorbed cholesterol, along with that of bile secretions and flaked colon cells, can be metabolized by colonic microbiota. The generated metabolites have been proposed as promoters of colorectal cancer (CRC). In this study, the cytotoxicity (MTT assay) of the main commercially available cholesterol-derived [...] Read more.

Unabsorbed cholesterol, along with that of bile secretions and flaked colon cells, can be metabolized by colonic microbiota. The generated metabolites have been proposed as promoters of colorectal cancer (CRC). In this study, the cytotoxicity (MTT assay) of the main commercially available cholesterol-derived metabolites (coprostanol, cholestanol, coprostanone, and cholestenone) on human colon cancer (Caco-2) and non-tumor (CCD-18Co) cells was evaluated at different physiologically relevant concentrations (9.4–300 µM) and incubation times (24–72 h). In general, the metabolites that most reduced cell viability were coprostanone (54–85% in Caco-2 and 20–81% in CCD- 18Co) and cholestenone (17–91% in Caco-2 and 14–81% in CCD-18Co). These two metabolites are the most hydrophobic, thus reflecting a possible relationship between hydrophobicity and cytotoxicity. Moreover, cholestenone (IC₅₀ at 72 h: 5 ± 1 µg/mL) should be considered cytotoxic on CCD- 18Co cells (non-tumor cells) since it shows an IC₅₀close to the one considered toxic (<4 µg/mL). Furthermore, CCD-18Co cells are more vulnerable to the cytotoxic effect of cholesterol metabolites. Possible compensatory responses, attenuating the reduction in cell viability caused by cholesterol metabolites, were observed, however these reactions could favor inflammation, resistance to apoptosis, and cellular proliferation, likely contributing to the development of CRC. In conclusion, cholesterol metabolites, mainly the most hydrophobic, could act as promoters of CRC through their cytotoxic activity. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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Open AccessProceeding Paper

Preliminary Discrimination of Commercial Extra Virgin Olive Oils from Brazil by Geographical Origin and Olive Cultivar: A Call for Broader Investigations

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Aline Gabrielle Alves de Carvalho

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Lucía Olmo-García

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Bruna Rachel Antunes Gaspar

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Alegría Carrasco-Pancorbo

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Vanessa Naciuk Castelo-Branco

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Alexandre Guedes Torres

Proceedings 2021, 70(1), 57; https://doi.org/10.3390/foods_2020-07664 - 09 Nov 2020

Viewed by 510

Abstract

Extra virgin olive oil (EVOO) production in Brazil has been recently established and is growing, but only a few studies have been published on the topic, particularly involving commercial EVOO samples. A preliminary discrimination of Brazilian EVOOs according to olive cultivar and region [...] Read more.

Extra virgin olive oil (EVOO) production in Brazil has been recently established and is growing, but only a few studies have been published on the topic, particularly involving commercial EVOO samples. A preliminary discrimination of Brazilian EVOOs according to olive cultivar and region of production was conducted. Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) were performed based on the results of recent published work by our research group on the evaluation of the quality parameters, the metabolic profile, and other typical features of commercial EVOOs from Brazil. One of the oleuropein aglycone isomers, linoleic acid, α-tocopherol, and free sterols were found to be the most discriminating variables within the models. PLS-DA also revealed the region of production as a significant factor in samples’ clustering. The present work provides a preview of Brazilian EVOOs typicity and discloses the urge for further investigations with a higher number of commercial samples, from different olive cultivars and production regions. The comprehensive definition of the identity of their chemical profiles could provide Brazilian oils with a significant added value, and possibly show distinctive features that could motivate the future establishment of protected designation of origin. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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Open AccessProceeding Paper

Evaluation of the Hypolipidemic Properties of Cocoa Shell after Simulated Digestion Using In Vitro Techniques and a Cell Culture Model of Non-Alcoholic Fatty Liver Disease

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Cheyenne Braojos

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Vanesa Benitez

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Miguel Rebollo-Hernanz

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Silvia Cañas

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Yolanda Aguilera

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Silvia M. Arribas

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Maria A. Martin-Cabrejas

Proceedings 2021, 70(1), 58; https://doi.org/10.3390/foods_2020-07669 - 09 Nov 2020

Cited by 2 | Viewed by 706

Abstract

Obesity is closely associated with the increasing prevalence of non-alcoholic fatty liver disease (NAFLD). Due to the lack of proper pharmacological treatments for NAFLD, finding novel ingredients is necessary to reduce its incidence. Cocoa shell is a cocoa byproduct verified as a safe [...] Read more.

Obesity is closely associated with the increasing prevalence of non-alcoholic fatty liver disease (NAFLD). Due to the lack of proper pharmacological treatments for NAFLD, finding novel ingredients is necessary to reduce its incidence. Cocoa shell is a cocoa byproduct verified as a safe ingredient and a potential source of health-promoting compounds. Hence, this study’s main objective was to evaluate, after an in vitro simulated digestion, the hypolipidemic properties of the residual fraction of cocoa shell flour and the biological activity of the digested fractions of cocoa shell flour and extract in HepG2 cells. An in vitro static digestion (INFOGEST) of cocoa shell flour was used to establish the residual fraction’s capacity to bind cholesterol and bile salts and inhibit lipase. The results showed that digestion promoted the ability to bind cholesterol and bile salts of a residual fraction from a cocoa shell up to 65.2% and 90.5%. Moreover, digestion improved (1.6-fold, p < 0.05) the ability to inhibit lipase activity. The digested fractions of the flour and extract from the cocoa shell (50–250 µg/mL) significantly (p < 0.05) reduced the accumulation of fat (17–42%), triglycerides (9–38%), and cholesterol (11–54%) in HepG2 cells after NAFLD induction with palmitic acid (500 µM). In conclusion, digestion positively impacted the hypolipidemic properties of cocoa shells in vitro and enhanced their biological activity in cell culture models. Since cocoa shells might be used as a safe, novel ingredient to prevent hyperlipidemia and regulate lipid metabolism, future animal and clinical investigations will be necessary to confirm the effects observed. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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Open AccessProceeding Paper

Consumer Preferences for New Products: Eye Tracking Experiment on Labels and Packaging for Olive Oil Based Dressing

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Marco Fazio

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Antonella Reitano

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Monica Rosa Loizzo

Proceedings 2021, 70(1), 59; https://doi.org/10.3390/foods_2020-08124 - 13 Nov 2020

Cited by 2 | Viewed by 1018

Abstract

The product can be defined as a “basket of attributes” which provides the customer with the functional value specific to that class of product, as well as a set of secondary values (called benefits or services) which may be necessary or added. These [...] Read more.

The product can be defined as a “basket of attributes” which provides the customer with the functional value specific to that class of product, as well as a set of secondary values (called benefits or services) which may be necessary or added. These additional services differentiate the brands and may have determining influence on customer’s preferences. Within the “GLASOIL” project (ID CUP J77H18000280006) the research activity focused on the development of the new product (olive oil based dressing) as a whole through the evaluation of the basket of attributes. Once the main reference targets had been defined, the survey focused on the expectations and evaluations of potential customers with respect to the new product. Investigating consumer preferences, before a product is launched on the market, is fundamental for companies and makes it possible to reduce failure rates. Through the creation of a focus group, the preferences and opinions of potential consumers on a new olive oil-based condiment were investigated. From the results obtained, different combinations of packaging were elaborated, subsequently used as graphic stimuli to carry out tests with eye tracking, aimed at verifying the presence of possible weak points of the packaging before launching the product on the market. The results show that, for this specific type of product, consumers preferred a transparent package that makes the product visible inside, characterized by elegant lines and equipped with a drop breaking cap. On the label, on the other hand, consumers, in addition to the information required by law, wanted to see the origin of production and instructions on possible use. In conclusion, the analysis with eye tracking showed that images with elements such as a hand using the product, prove to be “winning”, as they attract the observer’s attention. Eye tracking analysis also confirmed that men and women look at the packaging and label differently. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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Open AccessProceeding Paper

Does Vacuum Packaging Retain the Quality of Hilsa Fish (Tenualosa ilisha) during Long-Term Frozen Storage?

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Proceedings 2021, 70(1), 60; https://doi.org/10.3390/foods_2020-07621 - 09 Nov 2020

Viewed by 819

Abstract

Long-term frozen storage deteriorates the quality of hilsa fish (Tenualosa ilisha), famous for its delicious taste and flavors. Vacuum packaging may retain the flavor and quality of hilsa fish. To this end, biochemical and microbiological analyses were used to assess the [...] Read more.

Long-term frozen storage deteriorates the quality of hilsa fish (Tenualosa ilisha), famous for its delicious taste and flavors. Vacuum packaging may retain the flavor and quality of hilsa fish. To this end, biochemical and microbiological analyses were used to assess the quality of hilsa fishes under whole without pack, whole with vacuum pack, dressed without pack, and dressed with vacuum pack, at a monthly interval during a year of frozen storage at −18 °C. There were no significant differences (p > 0.05) in the values of pH, free fatty acids (FFA), total volatile base nitrogen (TVB-N), and aerobic plate count (APC) among the treatments, and the values remained within the acceptable limit during the storage period. However, thiobarbituric acid reactive substances (TBARS) were significantly (p < 0.05) lower in samples under vacuum (whole and dressed) compared to samples without pack. TBARS values did not cross the acceptable limit for vacuum pack samples in nearly the entire storage period but were exceeded for samples without pack within the first month. It is assumed that the vacuum packaging reduced the secondary oxidation of fatty fish like hilsa during the frozen storage, which can ensure a year-round supply of quality hilsa fish without altering its distinctive taste and flavor. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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270 KiB

Open AccessProceeding Paper

Effect of Packaging on Microbial Survival and Physicochemical Characteristics of Non-Thermally Preserved Green Spanish-Style Olives

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Aikaterini Tzamourani

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George Economou-Petrovits

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Stavros Panagiotidis

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George-John Nychas

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Efstathios Z. Panagou

Proceedings 2021, 70(1), 61; https://doi.org/10.3390/foods_2020-07594 - 09 Nov 2020

Cited by 1 | Viewed by 747

Abstract

Spanish-style green olives are among the main trade preparations in the international market. The purpose of this work was to investigate the effect of the modified atmosphere packaging of Spanish-style green olives in multi-layered pouches on the microbiological and physicochemical characteristics of olives. [...] Read more.

Spanish-style green olives are among the main trade preparations in the international market. The purpose of this work was to investigate the effect of the modified atmosphere packaging of Spanish-style green olives in multi-layered pouches on the microbiological and physicochemical characteristics of olives. Green pitted olives of cv. Conservolea and Halkidiki were packaged in high-barrier multi-layered pouches under modified atmospheres and stored at room temperature for 12 months. Microbiological (lactic acid bacteria (LAB), yeasts, and Enterobacteriaceae) and physicochemical changes (pH, acidity, salt content, texture and color) were monitored throughout storage together with sensory assessment. Results showed that the initial microbiota consisted of LAB (5.9–6.3 log CFU/g) and yeasts (4.8–5.3 log CFU/g). Yeasts started to decline and could not be detected after 90 days of storage. In the end, LAB dominated in populations exceeding 5.4 and 6.1 log CFU/g for cv. Halkidiki and Conservolea, respectively. No Enterobacteriaceae could be detected in both olive varieties. In addition, pH values increased gradually from 3.51 to 4.19, the mean acidity was ca. 0.2% (expressed as lactic acid) and the salt content fluctuated between 2.0–4.4%. Color parameters L* (luminance), a* (greenness/redness) and b* (yellowness/blueness) did not change during storage in both varieties. Texture analysis showed a decrease in olive hardness from 15–20 N to 8 N throughout storage. Sensory analysis revealed that cv. Halkidiki olives were crisper with increased fibrousness compared to cv. Conservolea. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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Open AccessProceeding Paper

Extraction, Chemical Characterization, and Antioxidant Activity of Bioactive Plant Extracts

by

Beatriz Nunes Silva

,

Vasco Cadavez

,

Pedro Ferreira-Santos

,

José António Teixeira

and

Ursula Gonzales-Barron

Proceedings 2021, 70(1), 62; https://doi.org/10.3390/foods_2020-07739 - 10 Nov 2020

Cited by 1 | Viewed by 674

Abstract

Natural extracts have been proposed as preservatives to increase the safety of various food products. In this work, the phytochemical and antioxidant profiles of French lavender, lemon balm, basil, tarragon, salvia, and spearmint extracts were studied. The results show that hydroethanolic extracts may [...] Read more.

Natural extracts have been proposed as preservatives to increase the safety of various food products. In this work, the phytochemical and antioxidant profiles of French lavender, lemon balm, basil, tarragon, salvia, and spearmint extracts were studied. The results show that hydroethanolic extracts may be more effective as biopreservatives if moderate temperatures are used in the extraction process, as they revealed higher phenolic content. More specifically, the results also show that lemon balm extracts present a great potential to be used as biopreservatives, due to their high-level phenolic and flavonoid contents and antioxidant activity. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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360 KiB

Open AccessProceeding Paper

Decontamination of Pig Carcasses with Organic Acids

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Cristina Maria Saraiva

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Alexandra Esteves

Proceedings 2021, 70(1), 63; https://doi.org/10.3390/foods_2020-07649 - 09 Nov 2020

Viewed by 758

Abstract

This study aims to evaluate the efficiency of two organic acids as decontaminants in pig carcasses. A mix of Salmonella Typhimurium and Salmonella Derby bacterial suspensions were inoculated in rind samples of about 25 cm² at two concentrations, 1.42 × 10⁵ [...] Read more.

This study aims to evaluate the efficiency of two organic acids as decontaminants in pig carcasses. A mix of Salmonella Typhimurium and Salmonella Derby bacterial suspensions were inoculated in rind samples of about 25 cm² at two concentrations, 1.42 × 10⁵ CFU/cm² (Suspension A) and 4.92 × 10⁶ CFU/cm² (Suspension B). Samples were decontaminated by spraying with one of two organic acids at each of two concentrations: 2% or 5% of lactic acid or citric acid. Five different times were analyzed, 30 min, 6, 12, 24, and 48 h. For each condition, three samples were used, totaling 120 samples, together with the 30 corresponding control samples. In control samples, an increase of 1.36 log CFU/cm² (Suspension A) and 1.43 log CFU/cm² (Suspension B) was obtained after 48 h. With the application of lactic acid (2% and 5%) and citric acid (2% and 5%), lower counts were obtained over time. According to the obtained counts, lactic acid (5%) presented better results. There was an increase of 0.51 log CFU/cm² (Suspension A) and 0.23 log CFU/cm² (Suspension B), over 48 h of storage. The results showed a bacteriostatic effect for lactic and citric acid for Suspension A and B. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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224 KiB

Open AccessProceeding Paper

A Promising Nutraceutical Eriodictyon californicum, a “Holy Herb,” with its Healing Abilities against Oxidative Stress

by

Allie Richards

and

Savita Chaurasia

Proceedings 2021, 70(1), 64; https://doi.org/10.3390/foods_2020-07675 - 09 Nov 2020

Cited by 1 | Viewed by 668

Abstract

Antioxidant-rich natural products can be included in the daily diet and represent a growing range of nutraceuticals. In search of effective nutraceutical agents, we studied the antioxidant potential of an herb, E. californicum, also known as yerba santa or “holy herb.” Ethanol [...] Read more.

Antioxidant-rich natural products can be included in the daily diet and represent a growing range of nutraceuticals. In search of effective nutraceutical agents, we studied the antioxidant potential of an herb, E. californicum, also known as yerba santa or “holy herb.” Ethanol extract of E. californicum leaves were screened for important classes of bioactive molecules. Total phenolic and flavonoid contents were quantified. Antioxidant capacity was evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay and ferric reducing/antioxidant power (FRAP) assay. To explore the mechanism of action for antioxidant activity, the effect of the extract was studied on superoxide and hydroxyl radicals. Qualitative studies determined the presence of saponins, phlobatannins, phenols, tannins, terpenoids, cardiac glycosides, and steroids, and flavonoids in yerba santa. The leaves were found to be rich in phenol content (78.58 ± 0.016 μg GAE/mg) and flavonoid content (6.76 ± 0.003 μg QE/mg). At a concentration of 1.0 mg/mL, the extract showed 93.39% inhibition of DPPH radicals, 57.36% inhibition of superoxide radicals, and 80.89% inhibition of hydroxyl radicals. This study reveals that E. californicum leaves are a rich source of antioxidants and can be used as a nutraceutical. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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321 KiB

Open AccessProceeding Paper

Critical Evaluation of Coffee Pulp as an Innovative Antioxidant Dietary Fiber Ingredient: Nutritional Value, Functional Properties, and Acute and Sub-Chronic Toxicity

by

Silvia Cañas

,

Miguel Rebollo-Hernanz

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Pilar Rodríguez-Rodríguez

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Ignacio Monedo Cobeta

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Ángel L. López de Pablo

,

Maria del Carmen González

,

Silvia M. Arribas

and

Maria A. Martin-Cabrejas

Proceedings 2021, 70(1), 65; https://doi.org/10.3390/foods_2020-07623 - 09 Nov 2020

Cited by 8 | Viewed by 1818

Abstract

Coffee pulp is a by-product generated during coffee processing, producing environmental pollution when discarded in rivers. The revalorization of coffee by-products is currently being studied due to their high potential as new value-added food ingredients. This work aims to explore the chemical composition [...] Read more.

Coffee pulp is a by-product generated during coffee processing, producing environmental pollution when discarded in rivers. The revalorization of coffee by-products is currently being studied due to their high potential as new value-added food ingredients. This work aims to explore the chemical composition and functional properties of coffee pulp and validate its safety for use as a novel food ingredient. Coffee pulp composition was assessed following the standard methods (AOAC). Physicochemical properties, total phenolic compounds (TPC), antioxidant capacity, hypoglycemic and hypolipidemic properties were determined using in vitro techniques. Acute and sub-chronic oral toxicity experiments were carried out following OECD Test Guidelines 452 and 408. Coffee pulp showed a high content of dietary fiber (51.2%), highlighting the insoluble fraction. Proteins (9.2%) and lipids (2.6%) were considered a min fraction. Coffee pulp presented high content of TPC (40.6 mg g⁻¹), of which 29% were linked to DF, giving coffee pulp its antioxidant potential (102.3 mg Trolox eq g⁻¹). The by-product showed good physicochemical properties. Coffee pulp reduced the absorption of cholesterol (84%) and bile salts (85%), inhibited pancreatic lipase (64%), and presented the capacity to diminish the diffusion of glucose (34%). The intake of coffee pulp did not cause significant lesions in vital organs. In conclusion, the coffee pulp could be used as a potential ingredient with beneficial health properties. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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412 KiB

Open AccessProceeding Paper

Effect of Foliar Pre-Harvest Calcium Application on the Mineral and Phytochemical Composition of Olive Oils

by

Irene Gouvinhas

and

Ana Isabel Barros

Proceedings 2021, 70(1), 66; https://doi.org/10.3390/foods_2020-07662 - 09 Nov 2020

Cited by 1 | Viewed by 567

Abstract

Background: Several studies have investigated the possibility of using nutrients supplied as fertilizers to improve yield, firmness or final olive fruit size, however, scarce are the studies about the effect of pre-harvest foliar calcium application rate on mineral, quality and phytochemical composition [...] Read more.

Background: Several studies have investigated the possibility of using nutrients supplied as fertilizers to improve yield, firmness or final olive fruit size, however, scarce are the studies about the effect of pre-harvest foliar calcium application rate on mineral, quality and phytochemical composition of olive oils, which is the main goal of this investigation. Methods: For this study, an organic calcium compound (at two rates: 20 g/tree and 40 g/tree) and control (water) were applied to olive trees of three different cultivars (Cobrançosa, Galega, and Picual) at three different moments in a certified olive orchard in Portugal. At the commercial maturity, the olive fruits were harvested and processed to obtain the monovarietal olive oils. Results: The calcium application did not reveal significant changes on the quality parameters of the monovarietal olive oils, remaining extra virgin olive oils, however, the analysis of Ca mineral content revealed a significant increase of this content for some olive oil cultivars. Furthermore, some phenolic compounds concentration of olive oils were improved with the Ca foliar application, in opposite of antioxidant activity that was negatively affected. Conclusions: This investigation comes to demonstrate the cultivar effect on the final phytochemical composition, as well as the effect that Ca mineral content effect on the biosynthesis of bioactive compounds. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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594 KiB

Open AccessProceeding Paper

The Quality and Glucosinolate Composition of Cruciferous Sprouts under Elicitor Treatments Using MeJA and LED Lights

by

Lorena Hernández-Cánovas

,

Ángel Abellán-Victorio

and

Diego A. Moreno

Proceedings 2021, 70(1), 67; https://doi.org/10.3390/foods_2020-07615 - 10 Nov 2020

Cited by 5 | Viewed by 959

Abstract

Background: Cruciferous sprouts (Brassicaceae) are rich in glucosinolates (GSL) as health-promoters involved in the prevention and modulation of different pathological conditions. Only recently has the use of LEDs been implemented in food production in order to reduce energy costs and to facilitate soil-less [...] Read more.

Background: Cruciferous sprouts (Brassicaceae) are rich in glucosinolates (GSL) as health-promoters involved in the prevention and modulation of different pathological conditions. Only recently has the use of LEDs been implemented in food production in order to reduce energy costs and to facilitate soil-less systems for producing edible sprouts. The aim of this research was to obtain cruciferous sprouts enriched in bioactive compounds (GSL) by means of soil-less production using LEDs and Methyl-Jasmonate as elicitors. Methods: Seeds of broccoli, red radish, red cabbage, and white mustard varieties for sprouting, were sanitized (2 h) and water imbibed (22 h) before sowing and growing in the dark (2 d). The 3-day old sprouts were transferred to growth chamber under 18/6 h photoperiod, with controlled relative humidity (60/80%) and LED lights (Experimental vs. Commercial) with spraying Methyl-Jasmonate (250 µM) as elicitor. The germination efficiency, biomass production, and GSL contents were analysed. Results: The LED treatments affected the fresh biomass production. The GSL analysis revealed qualitative differences and suggested the potential of using spe specific GSL as markers of every variety: glucoraphanin in broccoli; Dehydro-Erucin in radish; hydroxybenzyl-GLS in mustard, and glucoerucin in red cabbage. The combination of LED lighting and MeJA is a promising tool for increasing GSL contents in sprouts, rendering healthier fresh foods or ingredients for functional products. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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586 KiB

Open AccessProceeding Paper

Rapeseed Post-Frying Oil from Fish Fillets as a Carbon Source in Microbial Oil Synthesis

by

Agata Fabiszewska

,

Katarzyna Wierzchowska

,

Agnieszka Górska

and

Bartłomiej Zieniuk

Proceedings 2021, 70(1), 68; https://doi.org/10.3390/foods_2020-07715 - 10 Nov 2020

Viewed by 614

Abstract

Microbial oils, also called single-cell oils, are lipids synthesized by microorganisms exceeding 20% of the dry weight of the cell. The aim of this work was to investigate the possibility of applying a rapeseed post-frying oil from fish fillets as a carbon source [...] Read more.

Microbial oils, also called single-cell oils, are lipids synthesized by microorganisms exceeding 20% of the dry weight of the cell. The aim of this work was to investigate the possibility of applying a rapeseed post-frying oil from fish fillets as a carbon source in growth medium for Yarrowia lipolytica oleaginous yeast species in order to synthesize a microbial oil. The key contribution of this work is that the solution provides a sustainable method for valorization of post-frying waste oil. Shaken batch cultures were provided and the influence of triacylglyceride hydrolysis on yeast growth was evaluated. In conclusion, post-frying rapeseed oil seems to be an easily utilizable carbon source by yeast. Regardless of the method of lipid substrate pretreatment, the yeast strain preferentially accumulated oleic acid (C18: 1) from 52.07% to 66.62% and linoleic acid (C18: 2) from 12.98% to 24.10%. To the best of our knowledge, this is the first report of using the oxygen nanobubbles as an unconventional method of aerating the culture medium containing lipid carbon sources. The use of water oxygenated with nano-sized bubbles to prepare culture media resulted in obtaining a higher yield of biomass compared to the biomass yield in distilled water-based medium. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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424 KiB

Open AccessProceeding Paper

Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts

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Proceedings 2021, 70(1), 69; https://doi.org/10.3390/foods_2020-07756 - 10 Nov 2020

Viewed by 604

Abstract

The killer strains of Torulaspora delbrueckii can be used to improve the dominance of this yeast during must fermentation. The present work analyzes its usefulness for traditional sparkling wine making. T. delbrueckii killer strain dominated base wine fermentation better than non-killer strains and [...] Read more.

The killer strains of Torulaspora delbrueckii can be used to improve the dominance of this yeast during must fermentation. The present work analyzes its usefulness for traditional sparkling wine making. T. delbrueckii killer strain dominated base wine fermentation better than non-killer strains and produced dried wines. The foam ability of T. delbrueckii base wines was very low compared to that of Saccharomyces cerevisiae. Significant positive correlations of foam parameters were found with some amounts of C₄–C₁₆ ethyl esters and proteins, and negative correlations with some antifoam alcohols. The organoleptic quality of T. delbrueckii base wines was considered unusual for cava making. While S. cerevisiae (single or mixed with T. delbrueckii) completed the second fermentation to produce dry sparkling wines with high CO₂ pressure, single T. delbrueckii did not complete this fermentation, leaving sweet wines with low CO₂ pressure. Death due to CO₂ pressure was much higher in T. delbrueckii than in S. cerevisiae, making any killer effect of S. cerevisiae on T. delbrueckii irrelevant. However, the organoleptic quality of cava inoculated with mixtures of the two yeast species was better than that of wine inoculated exclusively with S. cerevisiae, and no deterioration in the quality of the foam was observed. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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289 KiB

Open AccessProceeding Paper

Inflammation and Chronic Diseases: The Polar Lipid Link

by

Ronan Lordan

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Ioannis Zabetakis

and

Alexandros Tsoupras

Proceedings 2021, 70(1), 70; https://doi.org/10.3390/foods_2020-07598 - 09 Nov 2020

Viewed by 889

Abstract

Cardiovascular diseases (CVD) are the leading cause of death globally. The focus of scientists and practitioners for decades has been on cholesterol levels and pharmacological ways to control them. Over the past few years, a new school of thought has emerged: inflammation is [...] Read more.

Cardiovascular diseases (CVD) are the leading cause of death globally. The focus of scientists and practitioners for decades has been on cholesterol levels and pharmacological ways to control them. Over the past few years, a new school of thought has emerged: inflammation is the underlying cause of chronic non-communicable diseases (NCDs) such as CVD. Therefore, the key to reducing the incidence of chronic diseases is to control the activities of various inflammatory mediators, such as platelet-activating factor (PAF), via diet, exercise, and healthy lifestyle choices. One proposal has been that the polar lipids (PL) present in foods can play a key role via their antithrombotic and anti-inflammatory bioactivities. In this paper, we present our latest views on PAF and how it is related to CVD, and we discuss the role of diet and PL against PAF-induced inflammation. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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193 KiB

Open AccessProceeding Paper

A Preliminary Study on the Incorporation of Quinoa Flour in Organic Pumpkin Creams: Effect on the Physicochemical Properties

by

José Ángel Pérez-Álvarez

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Carmen María Botella-Martínez

,

Casilda Navarro-Rodríguez de Vera

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Estrella Sayas-Barberá

,

Manuel Viuda-Martos

,

Juana Fernández-López

and

Elena Sánchez-Zapata

Proceedings 2021, 70(1), 71; https://doi.org/10.3390/foods_2020-07609 - 10 Nov 2020

Cited by 1 | Viewed by 568

Abstract

The COVID-19 pandemic strengthened food trends to consume healthier food products. Creams are a good option to produce healthy and tasty foods. Quinoa is an ingredient with a high potential in creams due to its nutritional and techno-functional properties. The aim of this [...] Read more.

The COVID-19 pandemic strengthened food trends to consume healthier food products. Creams are a good option to produce healthy and tasty foods. Quinoa is an ingredient with a high potential in creams due to its nutritional and techno-functional properties. The aim of this work was to evaluate the influence of the addition of organic quinoa flour (at three concentrations: 0, 3, and 6%) in organic pumpkin creams on their physicochemical properties during the storage time. These organic creams were elaborated according to the industrial procedures. pH, water activity (Aw), and colour (CIELAB) parameters were evaluated during storage time (0, 30, and 60 days). Quinoa flour addition increased the pH. Aw was not affected by quinoa addition. Lightness (L*) increased with the increase in quinoa concentration, on the contrary, redness (a*) and yellowness (b*) decreased. All the physicochemical parameters evaluated (pH, Aw, and colour coordinates) were stable during the storage time. The addition of quinoa flour to organic pumpkin creams is an interesting option to develop healthy new food products. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

233 KiB

Open AccessProceeding Paper

Persimmon Flour Co-Products as Novel Ingredients in the Reformulation of Pork Liver Pâté

by

Raquel Lucas-González

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José Ángel Pérez-Álvarez

,

Manuel Viuda-Martos

and

Juana Fernández-López

Proceedings 2021, 70(1), 72; https://doi.org/10.3390/foods_2020-07725 - 10 Nov 2020

Cited by 1 | Viewed by 528

Abstract

Co-products from the agro-food industry can be used as novel and natural ingredients in the reformulation of traditional foods to reduce the use of synthetic additives or improve their final quality. The aim of this study was to enrich pork liver pâté with [...] Read more.

Co-products from the agro-food industry can be used as novel and natural ingredients in the reformulation of traditional foods to reduce the use of synthetic additives or improve their final quality. The aim of this study was to enrich pork liver pâté with persimmon flour co-products at two concentrations (3% and 6%) and to compare their total cholesterol (high-performance liquid chromatography (HPLC)), fatty acid (Gas Chromatography (GC)) phenolic compound (HPLC) profiles, and lipid oxidation (thiobarbituric acid-reactive substance (TBARS) assay) after in vitro digestion (INFOGEST consensus method) with the control pâté. The cholesterol content in pâté samples was significantly reduced in a dose-dependent way (control > pâté 3% > pâté 6%; 98 ± 8; 89 ± 3; 68 ± 11 mg/100 g pâté, respectively), probably due to the fiber and cholesterol interactions. Gallic, caffeic acids, glycosylated gallic acid, glycosylated coumaric acid, and glycosylated quercetin were detected in the enriched pâtés. The sum of all these compounds was 74 and 239 µg/g pâté in the pâtés with 3% and 6% of persimmon flour, respectively. Oleic, palmitic, and linoleic acids were the majority of fatty acids found in all pâtés. The increase of lipid oxidation after in vitro digestion was higher in the control pâté than in the enriched pâtés. In conclusion, the enrichment of pâté with persimmon flours caused a reduction in their total cholesterol content and lipid oxidation after in vitro digestion, without modifications in their fatty acid profile to what the phenolic compounds could be contributing. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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378 KiB

Open AccessProceeding Paper

Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurter-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts

by

Anna Judith Perez-Baez

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Juan Pedro Camou

,

Martin Valenzuela-Melendres

,

Raquel Lucas-Gonzalez

and

Manuel Viuda-Martos

Proceedings 2021, 70(1), 73; https://doi.org/10.3390/foods_2020-07690 - 09 Nov 2020

Cited by 2 | Viewed by 689

Abstract

Frankfurters are the most widespread type of emulsified meat product in the world. However, they could be considered unhealthy due to their high-fat content (15–30%). The meat industry wishes to change the perception of these products by reformulating them. One strategy is increasing [...] Read more.

Frankfurters are the most widespread type of emulsified meat product in the world. However, they could be considered unhealthy due to their high-fat content (15–30%). The meat industry wishes to change the perception of these products by reformulating them. One strategy is increasing the content of compounds considered beneficial for human health. Thus, the aim of this study was to determine the chemical, physico-chemical, and sensorial properties of Frankfurter-type sausages added with roselle (Hibiscus sabdariffa L.), extracts. Frankfurter-type sausages were made following a traditional formula. Three different formulations were prepared. The original mixture was used as a control sample (CS). The other samples were formulated by adding roselle extract at 4.08% (FRE4) and 8.17% (FRE8). For proximate analysis, no statistical differences were found between FRE4 and FRE8 and CS. However, the residual nitrite levels decreased from 88.41 mg NaNO₂/kg in CS to 86.31 and 69.82 mg NaNO₂/kg in FRE4 and FRE8, respectively. Regarding the sensory analysis of the frankfurters, CS and FRE4 samples generally scored significantly higher than FRE8 for all the parameters considered. This study suggests that the reformulation of Frankfurter-type sausages using roselle extracts is feasible and represents a viable alternative to improve the safety and the nutritional composition of the product. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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Open AccessAbstract

Techno-Functional Properties of New Andean Ingredients: Maca (Lepidium meyenii) and Amaranth (Amaranthus caudatus)

by

Miguel Angel Alarcón-García

,

Jose Angel Perez-Alvarez

,

Jairo Humberto López-Vargas

and

Maria Jesús Pagán-Moreno

Proceedings 2021, 70(1), 74; https://doi.org/10.3390/foods_2020-07744 - 10 Nov 2020

Cited by 5 | Viewed by 553

Abstract

The use of flours derived from Andean products could be an alternative flour. Molecules with a potential beneficial effect on human health have been reported in maca (Lepidium meyenii) (dietary fibre, Mg, Ca, K, functional polysaccharides, etc.) and amaranth (Amaranthus [...] Read more.

The use of flours derived from Andean products could be an alternative flour. Molecules with a potential beneficial effect on human health have been reported in maca (Lepidium meyenii) (dietary fibre, Mg, Ca, K, functional polysaccharides, etc.) and amaranth (Amaranthus caudatus) (squalene, linoleic acid, P, Ca, K, Mg, dietary fibre, etc.). However, from an industrial point of view, these new ingredients must be characterized in their techno-functional properties. The objective of this work was to analyze the techno-functional parameters of the amaranth and maca flours (NW) and whole (W) flours, in terms of water holding capacity (WHC, g/g), oil holding capacity (OHC, g/g), swelling capacity (SC, mL/g), foaming capacity (FC, %) and emulsifying capacity (EC, mL). The particle size of flours was also analyzed. The results indicated that the highest values for WHC were obtained in maca flour (NW) with 2.45 g of retained water/g of sample. The highest values of OHC were observed for NW flours (around 1.02 g of absorbed oil/g of sample). Meanwhile, for the variables FC and EC, the highest values were obtained for amaranth (NW) with 16.67% and amaranth (W) with 139.44 mL, respectively. Therefore, the results obtained allow us to consider the incorporation of these types of flours to different food products, knowing their effect on WHC, OHC, EC, and pH, and therefore being able to modify the processes concerning the traditional ones. This is especially interesting in the case of the meat products elaboration process in which these parameters could be critical, with the addition of these type of flours. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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381 KiB

Open AccessProceeding Paper

Elucidation of the Volatilome of Packaged Spanish-Style Green Olives of Conservolea and Halkidiki Varieties Using SPME-GC/MS

by

Alexandra Nanou

,

Athanasios Mallouchos

and

Efstathios Z. Panagou

Proceedings 2021, 70(1), 75; https://doi.org/10.3390/foods_2020-07629 - 09 Nov 2020

Cited by 5 | Viewed by 539

Abstract

Olives are characterized by a wide variety of volatile compounds, which are primarily products of microbial metabolism that contribute to the organoleptic characteristics of the final product and especially to its flavor. The volatilome in Spanish-style processed green olives of Conservolea and Halkidiki [...] Read more.

Olives are characterized by a wide variety of volatile compounds, which are primarily products of microbial metabolism that contribute to the organoleptic characteristics of the final product and especially to its flavor. The volatilome in Spanish-style processed green olives of Conservolea and Halkidiki cultivars were analytically characterized. A solid phase micro-extraction (SPME) technique was used for the extraction of volatile components from the olive samples that were further identified and quantified by gas chromatography coupled to mass spectrometry (GC–MS). Eighty-eight (88) compounds were identified, including several aldehydes, ketones, acids, terpenes, but mainly esters and alcohols. Results showed that there were no significant differences in the qualitative composition of the volatile profiles between the two varieties. Acetic and propanoic acids, thymol, ethanol, 2-butanol, 1-propanol, ethyl acetate as well as ethyl propanoate were the most dominant compounds found in both cultivars. However, some quantitative differences were spotted between the two varieties regarding some of the identified volatile compounds. The quantity of 2-butanol was higher in the Halkidiki variety, while propanoic acid ethyl ester was found in higher amounts in the Conservolea variety. Furthermore, differences in the quantities of some volatile compounds over time were observed. Most of the identified compounds presented an increasing trend during storage. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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241 KiB

Open AccessProceeding Paper

Chia Oleogel as a Potential New Ingredient for Healthy Cooked Meat Sausages

by

José Ángel Pérez-Álvarez

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Alba Roldán-Verdú

,

Asunción Martínez-Mayoral

,

Estrella Sayas-Barberá

,

Casilda Navarro-Rodríguez de Vera

,

Manuel Viuda-Martos

and

Juana Fernández-Lopez

Proceedings 2021, 70(1), 76; https://doi.org/10.3390/foods_2020-07701 - 10 Nov 2020

Cited by 1 | Viewed by 754

Abstract

Meat products reformulation is very complicated since the “charcuterie” is more than a technology. The addition of new ingredients is not an easy task; therefore, preliminary assays are carried out to determine their feasibility. Oleogels are “new ingredients” used to mimic fats and/or [...] Read more.

Meat products reformulation is very complicated since the “charcuterie” is more than a technology. The addition of new ingredients is not an easy task; therefore, preliminary assays are carried out to determine their feasibility. Oleogels are “new ingredients” used to mimic fats and/or modify the fatty acids profile. To evaluate the chia oleogel (COG) feasibility in Frankfurt-type cooked sausages (FTCS) processing, several physical and physicochemical parameters, CIELAB color space, 2-Thiobarbituric acid reactive substances (TBARS), moisture, fat, pH, water activity (Aw), and residual nitrite level (RNL), were determined. In a traditional FTCS formula, the COG was used to replace pork back fat (substitution level 0%, 25%, 50%, and 75%). In FTCS, RNL were not detected in COG samples. The 75% substitution with COG increased moisture content. COG addition increased pH. For Aw, COG addition decreased their values in FTCS. The 50% and 75% of COG substitution increased TBA values. FTCS fat content for COG-added samples showed values between 22.35 and 23.85 (g fat/100 g). Thus, the use of chia oleogels is feasible in an industrial process and can be a good source to reduce nitrite residual level. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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Open AccessProceeding Paper

Assessment of the Nutritional Value, Techno-Functional, and In Vitro Physiological Properties of Six Edible Insects

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Yolanda Aguilera

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Miguel Rebollo-Hernanz

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Irene Pastrana

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Vanesa Benitez

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Gerardo Alvarez-Rivera

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Jose Luis Viejo

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Maria A. Martin-Cabrejas

Proceedings 2021, 70(1), 77; https://doi.org/10.3390/foods_2020-08499 - 20 Nov 2020

Viewed by 750

Abstract

The objective of this study was to evaluate the nutritional composition, techno-functional, and in vitro physiological properties of flours from six different insect species (mealworm, beetle, caterpillar, ant, locust, and cricket). The chemical composition of insects was evaluated following the standard methods (AOAC). [...] Read more.

The objective of this study was to evaluate the nutritional composition, techno-functional, and in vitro physiological properties of flours from six different insect species (mealworm, beetle, caterpillar, ant, locust, and cricket). The chemical composition of insects was evaluated following the standard methods (AOAC). Bulk density, water holding capacity, oil holding capacity, water absorption capacity, swelling capacity, emulsifying activity, foaming capacity, and gelation capacity were measured. In vitro antioxidant capacity was measured by the direct ABTS method. Hypoglycemic (glucose adsorption and the inhibition of α-amylase, glucose diffusion, and starch hydrolysis) and hypolipidemic (cholesterol and bile salts binding and lipase inhibition capacities) were investigated using in vitro methods. Insect flours exhibited a high content of protein (39.4%–58.1%) and fat (17.7%–50.1%) as main components, although the presence of chitin in ant samples was also highlighted. The techno-functional properties showed high oil holding, swelling, and emulsifying capacities in all insect flours analyzed, besides bulk density, hydration properties, and foaming capacity showing average values and no gelation capacity. Insects showed high antioxidant capacity (179–221 mg Trolox equivalents/g). Moreover, these edible insect flours revealed effective hyperglycemic and hyperlipidemic properties. Insect flours inhibited α-amylase activity (47.1%–98.0%) and retarded glucose diffusion (17.2%–29.6%) and starch hydrolysis (18.2%–88.1%). Likewise, they bound cholesterol and bile salts (8.4%–98.6%) and inhibited lipase activity (8.9%–47.1%). Hence, these insect flours might be of great interest to the food industry, being a healthy source of protein, exerting a positive impact on functional food properties, and potentially preventing the development of diseases associated with hyperglycemia and hyperlipidemia. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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196 KiB

Open AccessProceeding Paper

Ergosterol and Amino Acids Contents of Culinary-Medicinal Shiitake from Various Culture Conditions

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Proceedings 2021, 70(1), 78; https://doi.org/10.3390/foods_2020-07702 - 10 Nov 2020

Cited by 3 | Viewed by 737

Abstract

Lentinus edodes (shiitake) is an edible mushroom cultivated and marketed due to its nutritional and medicinal values. L. edodes is appreciated for its unique fragrant taste and its high dietetic potential. Its bioactive molecules explain its interest as medicinal mushroom. This mushroom can [...] Read more.

Lentinus edodes (shiitake) is an edible mushroom cultivated and marketed due to its nutritional and medicinal values. L. edodes is appreciated for its unique fragrant taste and its high dietetic potential. Its bioactive molecules explain its interest as medicinal mushroom. This mushroom can be grown using various substrates and culture conditions. Thus, our work focused on the comparison of chemical constituents (i.e., amino acids and ergosterol) of L. edodes fruit bodies cultivated in organic or nonorganic growing conditions in the French region of Occitanie. Sequential extraction was performed on freeze-dried fungal materials. Quantitative evaluation of amino acids was done using high performance thin layer chromatography. Assay of ergosterol was carried out using high performance liquid chromatography. For both ergosterol and amino acids, differences were highlighted between extracts (depending on the nature of the solvents) and between growing conditions (organic versus nonorganic). Extracts from organically produced shiitake contained the highest content of ergosterol, isoleucine and alanine. In conclusion, this work demonstrated that culture conditions influence the chemical profile of L. edodes as far as ergosterol and amino acids are concerned, which could improve nutrition and human health. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

764 KiB

Open AccessProceeding Paper

Antimicrobial Activity of Aqueous Plant Extracts as Potential Natural Additives

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Isabel C. F. R. Ferreira

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Lillian Barros

Proceedings 2021, 70(1), 79; https://doi.org/10.3390/foods_2020-07595 - 09 Nov 2020

Cited by 1 | Viewed by 855

Abstract

The 21st century has brought along many changes in how consumers look at food and perceive their diets. There is an increasing awareness towards what goes into manufacturing these foods, with an important concern being drawn towards food additives. While it is known [...] Read more.

The 21st century has brought along many changes in how consumers look at food and perceive their diets. There is an increasing awareness towards what goes into manufacturing these foods, with an important concern being drawn towards food additives. While it is known that additives are needed to preserve or change attributes of food, it is also widely understood that consumers prefer natural additives to artificial ones, and thus, the industry is looking for alternatives from plant sources. The extraction of five different plants (oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.), salvia (Salvia officinalis L.), lemon balm (Melissa officinalis L.), and basil (Ocimum basilicum L.)) was optimized for three extraction types, namely decoction, infusion, and cold hydroethanolic (80:20) ultrasound-assisted extraction. This optimization was carried out through a screening analysis to find the most important factors, using Design Expert, pending the analysis of phenolic compounds through HPLC-DAD-ESI/MS. The optimized variables used were temperature, time of extraction, and potency (ultrasound). The extraction with the highest phenolic content for each plant was then selected and screened for its antibacterial and antifungal activity, relying on the microdilution method against foodborne pathogens. The bacterial strains used were Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Escherichia coli, Salmonella typhimurium and Enterobacter cloacae, while the fungal strains were Aspergillus fumigatus, Aspergillus niger, Aspergillus versicolor, Penicillium funiculosum, Trichoderma viride, and Penicillium verrucosum var. cyclopium. Two synthetic and widely used preservatives, namely sodium benzoate (E211) and potassium metabisulfite (E224), were also screened against these contaminants to confirm the sensitivity of the microorganisms to these known artificial preservatives. Overall, the plant extracts showed a high inhibition of fungi, with all extracts showing lower minimum inhibition concentrations than both the synthetic preservatives, except for P. viridae, where E224 showed the same inhibition capacity. Regarding the antibacterial activity, the bacteria most sensitive to the extracts was B. cereus, for which all the extracts showed the same activity as E224. Lemon balm was the stronger extract, showing the same inhibition as E221 against B. cereus and E. cloacae. Overall, this work proves that plant extracts obtained though “green” and low-cost technologies can be alternatives to artificial food additives, due to showing the same, or, in some cases, better antimicrobial activity. Furthermore, a mixture of these extracts can result in synergistic effects and improve the antimicrobial activities. The next step of this work, which is ongoing, will focus on the determination of the efficacy of these extracts and their incorporation in muffins. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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1401 KiB

Open AccessProceeding Paper

Interactions between L. monocytogenes and P. fluorescens in Dual-Species Biofilms under Simulated Dairy Processing Conditions

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Francesca Maggio

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Chiara Rossi

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Clemencia Chaves-López

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Annalisa Serio

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Luca Valbonetti

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Francesco Pomilio

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Alessio Pio Chiavaroli

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Antonello Paparella

Proceedings 2021, 70(1), 80; https://doi.org/10.3390/foods_2020-07625 - 09 Nov 2020

Viewed by 453

Abstract

In dairy processing environments, many bacterial species form biofilms on surfaces and equipment. Among them, Listeria monocytogenes and Pseudomonas spp. could be present in mixed-species biofilms with increased resistance to disinfectants. This study aimed to evaluate the interactions between L. monocytogenes and P. [...] Read more.

In dairy processing environments, many bacterial species form biofilms on surfaces and equipment. Among them, Listeria monocytogenes and Pseudomonas spp. could be present in mixed-species biofilms with increased resistance to disinfectants. This study aimed to evaluate the interactions between L. monocytogenes and P. fluorescens in dual-species biofilms simulating dairy processing conditions as well as the capability of P. fluorescens to produce the blue pigment. The biofilm-forming capability of single- and mixed-cultures was evaluated on polystyrene (PS) and stainless steel (SS) surfaces at 12 °C for 168 h. Biofilm biomass was assessed by crystal violet staining, the planktonic and sessile cells were quantified in terms of Colony Forming Unit (CFU), and the carbohydrates were quantified by the anthrone method. The biofilms were also observed through Confocal Laser Scanning Microscopy (CLSM) analysis. Results showed that only P. fluorescens was able to form biofilms on PS. In dual-species biofilms at the end of the incubation time, a lower biomass compared to P. fluorescens mono-species was observed. On the SS, the biofilm cell population of L. monocytogenes was higher in the dual-species than in the mono-species, particularly after 48 h. Carbohydrates in the dual-species system were higher than those of the mono-species and were also revealed at 168 h. The production of blue pigment by P. fluorescens in the Ricotta-based model system was revealed in both single cultures and co-cultures and was confirmed by the CLSM results, showing agglomeration, probably linked to the blue pigment. Our study suggests that the interactions between the two species can influence biofilm formation, but not the capability of P. fluorescens to produce blue pigment. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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316 KiB

Open AccessProceeding Paper

Comparative Study on the Inhibition of Acetylcholinesterase Activity by Hyptis marrubioides, Hyptis pectinata, and Hyptis suaveolens Methanolic Extracts

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Vanessa Magalhães

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Rejaine M. Rios

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Fabiano G. C.P. Silva

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Alberto C. P. Dias

Proceedings 2021, 70(1), 81; https://doi.org/10.3390/foods_2020-07628 - 09 Nov 2020

Cited by 1 | Viewed by 634

Abstract

The inhibition of acetylcholinesterase (AChE), the key enzyme in the breakdown of acetylcholine, may be considered as one of the treatment approaches against several neurological disorders including Alzheimer’s. The purpose of this study is to evaluate, compare, and discuss the anti-acetylcholinesterase activity of [...] Read more.

The inhibition of acetylcholinesterase (AChE), the key enzyme in the breakdown of acetylcholine, may be considered as one of the treatment approaches against several neurological disorders including Alzheimer’s. The purpose of this study is to evaluate, compare, and discuss the anti-acetylcholinesterase activity of three methanolics extracts from Hyptis leaves: Hyptis marrubioides (Hm), Hyptis pectinate (Hp), and Hyptis suaveolens (Hs). AChE activity was measured using a modified 96-well microplate assay based on Ellman’s method. IC50 (half maximal inhibitory concentration) values were calculated for Hm, Hp, and Hs methanolic extracts using physostigmine as a positive control. All the extracts exhibited a dose-dependent AChE percent inhibition with IC50 values lower for Hm, followed by Hp and Hs. Several polyphenols (such as flavonoids and phenolic acids) have been considered a prominent source of anti-Alzheimer disease compounds because of their potential AChE inhibitory activity allied to their well-known antioxidant activity and low toxicity. The results obtained are discussed under the light of the available literature regarding the phytochemical composition and antioxidant activity of Hyptis spp. extracts. Further studies are warranted regarding the role of these Hyptis extracts in the progression of neurological disorders. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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307 KiB

Open AccessProceeding Paper

Meat Snacks Consumption: Aspects That the Consumer Looks for to Consider Them a Healthy Food

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Miguel Angel Alarcón-García

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Jose Angel Perez-Alvarez

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Jairo Humberto López-Vargas

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Maria Jesús Pagán-Moreno

Proceedings 2021, 70(1), 82; https://doi.org/10.3390/foods_2020-07738 - 10 Nov 2020

Cited by 1 | Viewed by 787

Abstract

In recent years, the consumption of snacks has increased substantially. Analysis of consumption trends of this kind of food through the use of surveys would allow matching of the supply to the demand. The objective of the present work was to study snacks [...] Read more.

In recent years, the consumption of snacks has increased substantially. Analysis of consumption trends of this kind of food through the use of surveys would allow matching of the supply to the demand. The objective of the present work was to study snacks and meat snacks consumption, and to analyze which consumers’ preferences of these products were considered as healthy. An online survey was conducted with 234 consumers where they were asked about which type of snacks they consumed, frequency of consumption, the main characteristics that they look for in these types of foods, and what they consider a healthy snack should have. The results showed that the most important motivations for acquisition and consumption of snacks were those related to convenience, while for meat snacks they were those related to acceptability, above convenience and sociability. The most consumed snacks were, in descending order: fruits, dairy, nuts/seeds, coffee, cookies, and meat snacks. More than 50% of the respondents consumed them from once a day to two to three times a week. As for meat snacks, the most consumed were dehydrated meats for most of those surveyed. For consumers, a healthy meat snack should be rich in protein and low in salt. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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517 KiB

Open AccessProceeding Paper

Microbial Deterioration of Portuguese Lamb Meat as Affected by Its Intrinsic Properties

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Gisela Rodrigues

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Sara Coelho-Fernandes

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Ana Sofia Faria

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José M. Lorenzo

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Ursula Gonzales-Barron

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Vasco Cadavez

Proceedings 2021, 70(1), 83; https://doi.org/10.3390/foods_2020-07753 - 10 Nov 2020

Viewed by 571

Abstract

In Portugal, the main autochthonous sheep breeds exploited for meat production are Churra Galega Bragançana (CGB) and Bordaleira de Entre Douro e Minho (BEDM). This study aimed to characterise the evolution of spoilage microorganisms in refrigerated vacuum-packed (VP) lamb meat from BEDM and [...] Read more.

In Portugal, the main autochthonous sheep breeds exploited for meat production are Churra Galega Bragançana (CGB) and Bordaleira de Entre Douro e Minho (BEDM). This study aimed to characterise the evolution of spoilage microorganisms in refrigerated vacuum-packed (VP) lamb meat from BEDM and CGB breeds and to elucidate how the intrinsic properties of meat can affect its microbial spoilage. Meat from the BEDM breed presented higher (p < 0.0001) populations of mesophiles, lactic acid bacteria, Pseudomonas spp. and psychrotrophic bacteria, since its higher ultimate pH (means: 5.77 for BEDM vs. 5.58 for CGB) accelerated spoilage rate (p < 0.0001). While water activity and protein content were not found to regulate microbial deterioration (p > 0.05), the growth of spoilage bacteria was exacerbated by higher moisture (p < 0.0001) and higher ash content (p < 0.001). On the contrary, a higher intramuscular fat content slowed down (p < 0.0001) the growth of spoilage bacteria in VP lamb meat. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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447 KiB

Open AccessProceeding Paper

Carotenoid Profiling of Orange-Coloured Capsicums: In Search of High-Zeaxanthin Varieties for Eye Health

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Proceedings 2021, 70(1), 84; https://doi.org/10.3390/foods_2020-07717 - 10 Dec 2020

Cited by 1 | Viewed by 832

Abstract

Age-related macular degeneration (AMD) is the leading cause of blindness in developed countries, such as Australia. Lutein and zeaxanthin are the only two carotenoids found in the macular region of the eye. Studies have shown that an intake of 10 mg and 2 [...] Read more.

Age-related macular degeneration (AMD) is the leading cause of blindness in developed countries, such as Australia. Lutein and zeaxanthin are the only two carotenoids found in the macular region of the eye. Studies have shown that an intake of 10 mg and 2 mg per day of lutein and zeaxanthin, respectively, can reduce the rate of progression of AMD. The supply of these carotenoids can only be met through dietary sources or supplements, as these compounds cannot be synthesised by humans. Although lutein is relatively abundant in dietary sources, zeaxanthin has limited sources. In this study, eight orange and three red capsicum varieties were analysed for their carotenoid profiles by UHPLC-DAD-APCI-MS. It was observed that the principal carotenoid for seven of the orange varieties was zeaxanthin, and capsanthin for the three red varieties. One orange variety, which had a darker orange hue, had capsanthin and violaxanthin as its principal carotenoids instead of zeaxanthin. Zeaxanthin concentration (the principal carotenoid) in the seven orange varieties varied from 2.6 ± 0.5 mg/100 g to 25.27 ± 9.4 mg/100 FW, suggesting that as little as 7 g of the high-zeaxanthin line could meet the recommended daily dietary intake of 2 mg/person/day. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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1053 KiB

Open AccessProceeding Paper

Profile of Volatile Organic Compounds (VOCs) from Cold-Processed and Heat-Treated Virgin Coconut Oil (VCO) Samples

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Proceedings 2021, 70(1), 85; https://doi.org/10.3390/foods_2020-07723 - 10 Nov 2020

Cited by 1 | Viewed by 1828

Abstract

Virgin coconut oil (VCO) can be prepared with or without heat. Fermentation and centrifuge processes can be done without the use of heat (cold process), while expelling involves heat due to friction. Volatile organic compounds (VOCs) from VCO samples prepared using these three [...] Read more.

Virgin coconut oil (VCO) can be prepared with or without heat. Fermentation and centrifuge processes can be done without the use of heat (cold process), while expelling involves heat due to friction. Volatile organic compounds (VOCs) from VCO samples prepared using these three methods were collected using solid phase microextraction (SPME) and analyzed using gas chromatography–mass spectrometry (GC-MS). Twenty-seven VCO samples from nine VCO producers were analyzed. The VOCs from refined, bleached, and deodorized coconut oil (RBDCO) were also obtained for comparison. Fourteen compounds were found to be common in more than 80% of the VCO samples analyzed. These included: Acetic acid; C6, C8, C10, C12, and C14 fatty acids, and their corresponding delta-lactones; and C8, C10 and C12 ethyl carboxylates. Fourteen minor VOCs were likewise detected which can be grouped into five types: Carboxylic acids (formic acid, butanoic acid, benzoic acid, and pentadecanoic acid), ketones (acetoin, 2-heptanone), an alcohol (ethanol), aldehydes (acetaldehyde, hexanal, benzaldehyde), esters (ethyl acetate, methyl tetradecanoate), and hydrocarbons (n-hexane and toluene). Five pyrazines were detected in expeller VCO. Various hydrocarbons from C5 to C14 were noted to be higher in old RBDCO and VCO samples. There were variations in the VOCs within each VCO process as each producer used different processing times, temperatures, and drying procedures. Principal components analysis (PCA) was able to group the samples according to the process used, but there were overlaps which may be due to variations in the specific procedures used by the manufacturers. These results may help VCO manufacturers control their production processes. Full article

(This article belongs to the Proceedings of The 1st International Electronic Conference on Food Science and Functional Foods)

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257 KiB

Open AccessProceeding Paper

The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bio

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